Honey Wheat Bread Part 2

I’ve been a bad blogger. Bad blogger! Bad! Sorry for the delays. I’ve been busy, what can I say?

But not too busy to totally forget that I wanted to make honey wheat bread again. I admit, this one came out more crumbly (and not in a good way) than the first. But it tasted just as good, which is really all that matters now, isn’t it? I do think that the change in texture was because I didn’t allow for the 15 minute rest in Step 2 below. Oh well….I guess I’ll just have to keep trying until I get it right!

Oh yeah, since I’ve now tortured myself at least once by hand-kneading dough, I used a hand mixer with this one. As soon as the dough was just barely formed (the regular flour was just incorporated), I switched the blending attachments to the dough hooks. It worked really well, and my arms thanked me later 🙂

Since hubby decided to take pictures with our new camera, allow me to share a few steps along the way…

This slideshow requires JavaScript.

Annnnd just in case you don’t feel like sifting through my past posts (I mean I’m not sure why you wouldn’t want to, unless you’re a silly), here is the recipe again 🙂

1 (.25 ounce) package rapid rise yeast
1 teaspoon white sugar
1/2 cup warm water (110 degrees F/45 degrees C)
1 (12 fluid ounce) can evaporated milk
1/4 cup water
1/4 cup melted shortening
1/4 cup honey
2 teaspoons salt
2 cups whole wheat flour
3 cups bread flour
2 tablespoons butter
DIRECTIONS:
1. Dissolve yeast and sugar in 1/2 cup warm water.

2. Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.

3. Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9×5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.

4. Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).

5. Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.

(PS…this recipe is adapted from allrecipes.com)

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