Honey Wheat Bread Food

HONEY WHEAT BREAD I

Steps:

• Dissolve yeast and sugar in 1/2 cup warm water.
• 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.
• Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 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.
• Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
• Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.

HONEY WHEAT BREAD

Steps:

• Slice and enjoy.

HONEY WHEAT BREAD

Steps:

• Preheat oven to 375 degrees Fahrenheit. Combine all ingredients, knead for about seven minutes or until dough is no longer wet but smooth. Let bread rise until doubled in size, punch down and shape into loaves. Let bread double in size again. Bake until crusty and brown on top.

WINKLER HONEY WHEAT BREAD

Steps:

• In a large bowl, combine warm water, brown sugar, and honey. Sprinkle in yeast and wait until mixture bubbles. Stir in milk, salt, cumin, shortening, and egg. Add white flour and stir. Gradually add whole-wheat flour until dough is easy to handle. (Whole wheat bread rises better if it's not too dry.)
• Turn dough onto a lightly floured board and knead until smooth and elastic. Place in oiled bowl, turn oiled side of dough up and let rise in a warm place until doubled in size, about 1 hour.
• Punch dough down and flatten into a round. Roll lightly and place in a greased round loaf pan. Oil top of loaf lightly. Let rise until doubled.
• Preheat oven to 375 degrees F. Bake until golden brown and loaf sounds hollow when tapped, about 40 to 45 minutes. Cool on wire rack.

HONEY WHEAT BREAD

Steps:

• In a bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour and yeast. In a saucepan, heat milk, water, honey, butter and salt to 120°-130°; add to flour mixture. Blend on low speed until moistened; beat on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough of the remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into two loaves; place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375° for 40-45 minutes. Remove from pans to cool on wire racks.

WHOLESOME HOMEMADE HONEY WHOLE WHEAT BREAD

Steps:

• Dissolve yeast in warm water.
• In a large bowl, combine butter, molasses, honey and salt and mix well.
• Add yeast mixture and then gradually add flours.
• Turn onto floured surface and knead until smooth.
• Place in buttered bowl and let rise until double.
• Punch down and let rest for a few minutes.
• Divide dough into 4 parts and shape into loaves.
• Place in greased pans and let rise for about an hour.
• Bake at 375* for 35 to 40 minutes.

HONEY WHEAT BREAD

Steps:

• Heat 1 cup water, cottage cheese, 3 teaspoons salt and honey until hot (not boiling).
• Add shortening.
• Let cool until just warm to the touch and stir in 1 beaten egg.
• While cottage cheese mixture is cooling, add 2 packages yeast to 1/2 cup warm water mixed with 2 teaspoons sugar.
• Stir until yeast is dissolved and let sit 10 minutes for yeast to rise.
• Mix 2 cups whole wheat flour into cottage cheese, salt, honey, egg mixture.
• Add dissolved yeast and stir well.
• Mix 4 1/2 to 5 cups all purpose flour to make a stiff dough.
• Knead until smooth and elastic.
• Put in a large greased bowl and let rise until double.
• Punch down dough and shape into 2 loaves.
• Let rise again until double.
• Then bake at 350°F for 35 to 40 minutes.
• Remove loaves from oven and let cool.
• Brush warm loaves with a mixture of honey and butter for a soft crust.

HI-PROTEIN HONEY WHEAT BREAD

Steps:

• In large bowl, combine 2 cups all purpose flour, salt and yeast; blend well.
• In medium saucepan, heat water, honey, margarine and cottage cheese until very warm (120 to 130*).
• Margarine does not need to melt completely.
• Add warm liquid and eggs to flour mixture.
• Blend at low speed until moistened; beat 3 minutes at medium speed.
• By hand, stir in whole wheat flour, oats, nuts and enough all purpose flour to form a soft dough.
• On floured surface, knead dough until smooth and elastic, about 10 minutes.
• Place in greased bowl; cover loosely with plastic wrap and cloth towel.
• Let rise in warm place (80 to 85*) until light and doubled in size, about 1 hour.
• Generously grease two 8x4 or 9x5-inch loaf pans.
• Punch down dough.
• Divide dough into 2 parts; shape into loaves.
• Place in greased pans.
• Cover; let rise in warm place until light and doubled in size, about 1 hour.
• Heat oven to 375*.
• Uncover dough.
• Bake 35 to 40 minutes or until loaves sound hollow when lightly tapped.
• Immediately remove from pans; cool on wire racks.
• For softer crusts, brush tops of loaves with melted margarine, if desired.
• Yield: 2 (16 slice) loaves.

HONEY-WHOLE WHEAT BREAD

Steps:

• Select whole wheat or basic/white setting, and medium crust.
• Remove baked bread from machine and cool on wire rack.