Honey Wheat Slow Cooker Bread Food

HONEY WHEAT SLOW COOKER BREAD

Steps:

• Place water in a 2-cup or larger glass measuring cup and microwave on high until warm to the touch, but not too hot, about 45 seconds. Add honey, oil, milk powder, salt, and yeast; stir with a fork until combined. Transfer to the bowl of a stand mixer fitted with the dough hook attachment.
• Add flour, 1 cup at a time, and mix on low speed until combined. Increase to a higher speed and mix until a nice dough forms, adding additional flour if necessary.
• Transfer dough to a lightly floured surface and knead into a ball. Pour oats on the work surface and roll the dough in the oats. Place dough onto a narrow, rectangular piece of parchment paper. Transfer parchment paper and dough into a slow cooker.
• Cover and cook on High until bread has cooked through, about 1 1/2 hours.

HONEY WHOLE WHEAT BREAD

Steps:

• Add ingredients according to the manufacturer's directions to your bread machine. Use the wheat bread cycle and light color setting.

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.

GREAT HARVEST HONEY WHOLE WHEAT BREAD COPYCAT

Steps:

• In a large bowl, add water, yeast, honey and salt. Let it rest for 5 minutes (or until the yeast foams).
• Add in flour 1 cup at a time, kneading it between each cup of flour added if you are making it by hand. If you are making it with a mixer (like a Bosch or Kitchen Aid), use a paddle attachment and just let it mix while you add the flour.
• Knead bread for about 5 minutes. If the dough is sticky, add only enough flour so that the dough barely pulls away from the bowl. Every time I make bread, the amount of flour I use varies - humidity and elevation will make a big difference too. I usually use between 10-11 cups.
• Preheat oven to 170 degrees; turn the oven off, and let dough rise inside the oven for 15 minutes.
• Carefully remove bowl from oven. Spray the back of your hand with cooking spray and punch down the dough. Form into a log and cut in half, forming two larger-sized loaves. Put into 2 greased loaf pans.
• Again, preheat oven (if it?s not warm anymore) to 170 degrees and let the dough in the pans rise in the oven for 20-30 minutes, or until the dough doubles in size.
• Remove dough from oven and set oven temperature to 350 degrees. Once oven is pre-heated, place the loaves back in the oven and bake for 30 minutes.
• Remove from pans immediately and let cool completely on a cooling rack.

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.

SLOW COOKER WHOLE WHEAT BREAD

Steps:

• Mix together milk, oil, honey salt, yeast, and half the flour in electric mixer bowl.
• Beat with mixer for 2 minutes.
• Add remaining flour.
• Mix well. Place dough in well greased bread or cake pan that will fit into your cooker.
• Cover with greased tin foil.
• Let stand for 5 minutes.
• Place in slow cooker Cover cooker and bake on High 2 1/2-3 hours.
• Remove pan and uncover.
• Let stand for 5 minutes.
• Serve warm.

COULDN'T BE EASIER SLOW COOKER BREAD

Steps:

• Grease a deep metal or glass bowl or 1 lb coffee can (we use a glass 18 cm Pyrex soufflé dish); turn slow-cooker on high to preheat.
• Dissolve yeast in water; combine with milk, oats, salt, oil, honey, egg, and wheat germ.
• Add flour and knead until smooth and elastic, about 5 minutes.
• Turn dough immediately into bowl or can; cover LOOSELY with foil.
• In bottom of slow-cooker, place 1/2 cup of water and a trivet or some crumpled foil.
• Place can or bowl on this; cover and bake on High for 3 hours.
• Note: sides of bread brown and crisp beautifully, top will slightly brown and be soft to touch.
• Yield: 1 medium sized loaf of bread.

HONEY WHOLE-GRAIN BREAD

Steps:

• Using a 1 quart casserole, souffle dish, or any other high sided baking pan that will fit into your slow cooker, coat with nonstick cooking spray. Set aside.
• In a large mixing bowl combine together 1 1/2 cups whole wheat flour, milk, 1/2 cup all purpose flour, honey, oil, yeast and salt. Beat at medium speed with an electric mixer for 2 minutes. Add the remaining whole wheat flour and up to 1/2 cup all purpose flour until dough is no longer sticky. If the electric mixer is have a difficult time mixing the dough use a wooden spoon to mix in the remaining flour. Transfer dough to the prepared baking dish.
• Place dish in slow cooker and cook on HIGH for 3 hours or until the edges of the bread have browned. Carefully lift the baking dish out of the slow cooker using oven mitts or pot holders. Let bread stand for 5 minutes and than unmold on a wire rack to cool.

HONEY WHEAT BREAD III

Steps:

• Place the warm water in large bowl. Sprinkle in yeast, stir until dissolved and let stand until creamy. Add the warm milk, honey, oil, salt, and 1 1/2 cups all-purpose flour; blend well. Stir in whole wheat flour and mix well. Add the remaining all-purpose flour, 1/2 cup at a time, until the dough is soft and workable (there may be some flour left over).
• Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a lightly oiled bowl and turn the dough to grease the top. Cover the bowl with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Lightly grease a 9x5 inch loaf pan. Punch the dough down and turn onto a lightly floured surface. Form dough into a loaf and place into the prepared pan. Cover and let rise in a warm place until doubled in size, about 45 minutes. Preheat oven to 375 degrees F (190 degrees C).
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven for 35 minutes or until top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaf from the pan and cool on a wire rack.

HONEY OATMEAL BREAD I

Steps:

• Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select the multigrain setting, and press start.

HONEY WHEAT QUICK BREAD

Steps:

• 1. Mix together the wet ingredients in one bowl and the dry ingredients in a separate bowl.
• 2. Slowly add the wet ingredients into the dry ingredients until just combined.
• 3. Bake at 325 degrees for 45-50 min or until toothpick comes out clean.