HONEY WHEAT BREAD
This recipe produces two beautiful, high loaves that have wonderful texture and slice very well. The tempting aroma of this bread baking can cut the chill from a cool autumn day. It's a tribute to the goodness of wheat. -Dorothy Anderson, Ottawa, Kansas
Provided by Taste of Home
Time 1h
Yield 2 loaves.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 99 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 216mg sodium, Carbohydrate 19g carbohydrate, Fiber 3g protein.
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
Provided by Food Network
Categories side-dish
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 9
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.
HONEY WHEAT BREAD II
Everybody loves this never fail recipe! It is lovely served with any meal.
Provided by Meghan Monahan
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 2h
Yield 24
Number Of Ingredients 7
Steps:
- Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
- Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.
- Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 31.2 g, Fat 3.5 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 98.4 mg, Sugar 4 g
HONEY WHEAT BREAD I
This is a county fair blue ribbon winning loaf - it is delicate and soft.
Provided by Kristin Zaharias
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 2h30m
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 24.5 g, Cholesterol 7.1 mg, Fat 4.8 g, Fiber 1.7 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 218.7 mg, Sugar 4.7 g
HONEY BREAD
This recipe originally came from "The Bread Machine Cookbook II". It is one of my family's favorite breads for sandwiches. The cook time is an approximate time for a bread machine cycle.
Provided by tootyflooty
Categories Breads
Time 4h10m
Yield 1 large loaf
Number Of Ingredients 7
Steps:
- Add ingredients (in the exact order listed) to bread machine, and bake according to your bread maker's instructions.
Nutrition Facts : Calories 1627.3, Fat 22.1, SaturatedFat 3.1, Sodium 2350.9, Carbohydrate 319.6, Fiber 17.8, Sugar 71.1, Protein 40.8
HONEY WHOLE WHEAT BREAD FOR KITCHEN AID
This is a double batch of Honey Whole Wheat bread, yielding two 2 pound loaves, written for using a Kitchen Aid.
Provided by WildLightning
Categories Yeast Breads
Time 2h45m
Yield 2 loaves, 39 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve 1 T honey in the warm water in a small bowl. Add yeast and let mixture stand 10 minutes.
- Place 6 cups flour, salt, and wheat gluten in mixer bowl. Mix on speed 2 for 15 seconds. Continue on speed 2 and gradually add yeast mixture, butter, honey and milk.
- Mix 1 1/2 minutes longer, scraping bowl if necessary.
- Continue on speed 2, add remaining flour 1/2 cup at a time, and mix about 2 minutes more, or until dough cleans side of bowl.
- Knead on speed 2 about 2 minutes longer after dough cleans side of bowl.
- Transfer to an oiled bowl, and let rise in a warm, draft free environment for 1 hour or until doubled in size.
- Punch down dough and divide in half. Shape dough and divide into two oiled bread pans.
- Cover, and let rise in a warm, draft free environment for 1 hour or until doubled in size.
- Bake at 400 degrees for 15 minutes, then reduce oven to 350 degrees and bake 20-30 minutes longer.
- Remove from oven and let cool completely on wire wracks.
Nutrition Facts : Calories 133.8, Fat 1.9, SaturatedFat 0.9, Cholesterol 3.5, Sodium 282.4, Carbohydrate 26.7, Fiber 2.1, Sugar 5.5, Protein 3.7
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