Honey Wheat French Bread Food

WHOLE WHEAT FRENCH BREAD

Steps:

• Combine the flours. In a large bowl, combine 3 cups flour mixture and the yeast. Set aside. Heat water, sugar, salt and butter to 115°-120°. Add to flour and yeast. Beat on low speed for 30 seconds; increase speed to medium and beat 3 minutes longer. Stir in enough remaining flour to make a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease the top. Cover and allow to rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half and let rest 10 minutes. Roll each half into a 15x12-in. rectangle. Roll up jelly-roll style, starting with the long side. Pinch seal and turn ends under to form a smooth loaf. Sprinkle 2 baking sheets with cornmeal and place each loaf, seam side down, on a greased baking sheet. Make slashes every 2-1/2 in. in the top of each loaf. Cover and let rise until doubled, about 1 hour. , Beat egg white and water; brush some over loaves. Refrigerate remaining mixture. Bake at 375° for 20 minutes. Brush again with egg white mixture and bake 15-20 minutes longer or until golden brown. Remove pans to wire racks to cool.

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.

SWEET HONEY FRENCH BREAD

Steps:

• Add to your bread machine per manufacturer instructions. While bread is baking, drizzle with honey if desired.

WHOLE WHEAT FRENCH TOAST

Steps:

• Cut the bread into desired shape (we made triangles).
• Whisk together the eggs, cream or milk, and vanilla in a shallow dish.
• One-by-one dip the bread into the egg mixture until it is evenly coated on both sides. Let the excess run off before transferring the pieces to a plate.
• If you have a griddle turn it to 325 degrees F. If you don't have a griddle don't fret...any old sauté pan will do. If using a pan place it over medium heat.
• Melt a teaspoon or two of butter in your pan/griddle then add the first batch of battered bread. The key is for the finished product to be cooked all the way through by the time the outside turns brown so the heat should not be too high.
• Cook until golden brown on both sides. Add a little more butter for a second batch if necessary. Serve warm with pure maple syrup and a side of fruit. 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.

HONEY WHEAT FRENCH BREAD

Steps:

• You can mix this in a 2 lb automatic bread machine, but I mixed and knead for.
• 5 minutes in my KitchenAid.
• Then using more olive oil,oil the bowl
• and turn the dough a couple times to coat.
• Cover with a wet towel and let raise in an unlit oven for 2 hours, punch down, knead between hands and then let rise another 90 minutes.
• Punched down, knead and shape
• into two equal 18 inch ropes and place in sprayed pans to rise again for 1 hour.
• Bake at 350° for 25-30 minutes or until browning on top and sounds hollow when thumped on bottom.
• Remove from oven and brush
• tops with butter, if you want soft crusts.
• Let cool before slicing.
• Store in airtight bags.

HONEY WHEAT BREAD WITH ZOOM

Steps:

• Blend oil, honey and warm water in large mixing bowl. Sprinkle with yeast and let stand 3 minutes. Stir in Krusteaz Zoom Cereal, whole wheat flour and salt. Add 1/4 cups all-purpose flour and salt. Stir vigorously 1 minute. Add enough remaining flour to make an easy to handle dough.
• Knead dough on a lightly floured surface 12-15 minutes or until smooth and elastic, but not sticky. Place dough in a greased bowl, turning to lightly coat all sides. Cover with a cloth.
• Let rise in a warm, draft-free place until double in size (about 1 hour). Punch dough down.
• Shape dough into a loaf and place in a greased 9x5x3-inch loaf pan. Cover with a cloth and let rise again until double in size (about 45 minutes).
• Bake at 375 degrees F 35-45 minutes or until ground brown and loaf sounds hollow when lightly tapped. Remove bread from pan to wire rack; cool.
• BREAD MACHINE INSTRUCTIONS.
• (For a 1 1/2 - 2 lb loaf capacity machine).
• Place all ingredients in bread pan, adding yeast last. (Some machines may require a yeast adjustment.) Select regular or whole wheat cycle. After the baking cycle ends, remove bread from pan to wire rack; cool.

FOOD PROCESSOR HONEY WHEAT BREAD

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