Kellies Honey Whole Wheat Bread Food

HONEY WHOLE WHEAT BREAD

Steps:

• Add the honey, yeast and 1/4 cup of warm water to the bowl of a stand mixer. Allow to sit for approximatly 5 minutes until yeast becomes foamy.
• Add the remaining ingredients to the mixer and set to low. Mix until the dough comes together and pulls away from the sides of the bowl.
• Turn the dough out onto a floured counter top and knead for 5-8 minutes until dough is smooth and elastic. If the dough is really sticky you can add 1-2 tablespoons of flour at at time until it smooth.
• Lightly coat a bowl with oil and place the dough in the bowl. Cover with plastic wrap or a clean tea towel and allow to rise in a warm place until doubled. This will usually take about an hour. If it is cold out, you can place the bowl in the oven with the oven light on, or use the proof setting on your oven if it has it.
• Once the dough has doubled, turn out onto a counter and divide into two equal portions. I like to use a kitchen scale for this, but you can just estimate if you like.
• With a rolling pin, roll the dough out to approximatly 9x12 inches, then roll up from the short side. Gently tuck the ends under then place the rolled dough seam side down into greased loaf pans.
• Cover with a clean tea towl and allow to rise until almost doubled, approximatly an hour. You can also cover with plastic wrap, but be sure not to wrap it tightly as you need room for the dough to expand.
• Once the dough has risen, preheat your oven to 350 degrees
• Bake the loaves for 25-30 minutes until lightly golden and sound hollow when tapped
• Allow to cool in the pans for 10 minutes, then remove from the pans and allow to cool on a cooling rack.
• Slice and serve. Store in an airtight container or bag at room temperature for about a week, or you can freeze for up to 3 months.

HONEY WHOLE-WHEAT BREAD

Steps:

• In a small bowl, stir honey into warm water, then sprinkle with yeast. Let stand until foamy, about 5 minutes.
• Stir together flour and salt in a medium bowl, then stir in yeast mixture and melted butter just until a dough forms. Knead on a lightly floured surface until smooth, 5 to 10 minutes. Transfer to a large buttered bowl, cover with plastic wrap, and let rise in a warm spot until doubled in bulk, about 45 minutes.
• Preheat oven to 375 degrees. Punch down dough. Shape into an 8-inch square, about 1 inch thick. Fold in two opposite sides of dough to meet in middle, slightly overlapping. Press seam to seal. Place dough, seam-side down, in a buttered 9-by-5-inch loaf pan. Sprinkle with flour. Cover with plastic wrap and let rise in warm spot until dough is about 3/4 inch above top of pan, 30 to 45 minutes.
• Transfer pan to oven and immediately reduce heat to 350 degrees. Bake, rotating pan halfway through, until top is golden brown and bottom sounds hollow when tapped, 35 to 40 minutes. Let cool in pan on wire rack 20 minutes, then turn out bread onto rack and let cool completely. Bread can be stored, tightly wrapped, at room temperature up to 3 days or frozen up to 3 months.

KELLIE'S HONEY WHOLE WHEAT BREAD

Steps:

• 1. In a large bowl, dissolve yeast in 3/4 cup warm water. Add the oil, sugar, brown sugar,honey, salt and remaining water. Combine flours; add 3 1/2 cups flour to mixture. Beat until smooth. Add enough remaining flour to form a firm dough.
• 2. 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.
• 3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
• 4. Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves
• 5. I like to use 1 = 11 3/4in X 5 1/2in X 3 1/4in Loaf pan and bake for 50-60 minutes

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-WHOLE WHEAT BREAD

Steps:

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

HONEY WHOLE WHEAT BREAD

Steps:

• In a large bowl, combine 1 cup white flour, whole wheat flour, yeast and salt; mix well. In saucepan, heat milk, water, honey and oil until warm; add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, or with a dough hook in a mixer, gradually stir in remaining white flour to make a firm dough. Kned until smooth and elastic, approximately 5 minutes. Place in greased bowl, turning over to grease top. Cover; let rise in warm place until light and doubled in bulk, approximately 1 hour.
• Punch down dough. Divide into 2 parts. On lightly floured surface, roll each half into a 14x17 rectangle. Starting with shorter side, roll up tightly pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9x5 loaf pans. Cover and let rise in warm place until light and doubled - approximately 30 minutes. Preheat oven to 375 degrees and bake for 35 - 40 minutes or until golden brown. Remove from pans and cool. To freeze, wrap in one layer of aluminum foil & seal in large Ziploc freezer-quality bag.

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.