MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Honey-Whole Wheat Bread
Categories: Bread
Yield: 2 Loaves
3 c Stone ground whole wheat or
-graham flour
2 ts Gluten flour
1/2 ts Diastatic malt powder
1/3 c Honey
1/4 c Shortening
1 tb Salt
2 pk Regular or quick-acting
-active dry yeast
2 1/4 c Water; very warm (120° to
-130°F)
3 c All-purpose or unbleached
-flour; up to 4 c
Butter; melted
Preparation time: 3 hours
Mix whole wheat flour, gluten, malt powder, honey, shortening, salt,
and yeast in large bowl. Add warm water. Beat on low speed one
minute, scraping bowl frequently. Beat on medium speed 1 minute,
scraping bowl frequently. Stir in enough all-purpose flour, 1 cup at
a time, to make dough easy to handle.
Turn dough onto lightly floured surface. Knead about 10 minutes or
until smooth and elastic. Place in greased bowl and turn greased side
up. Cover and let rise in warm place 40-60 minutes or until double.
Grease 2 loaf pans. Punch down dough and divide in half. Shape into
two loaves. Brush loaves lightly with margarine. Cover and let rise
35-50 minutes, or until double.
Place oven rack in low position so that tops of pans will be in
center of oven. Heat oven to 375°F. Bake 40-45 minutes or until
loaves are deep golden brown and sound hollow when tapped; remove
from pans. Cool on wire rack.
Notes: Second Prize, Minnesota State Fair 1996. First Place 1999.
Adapted from Betty Crocker Cookbook, page 54, 7th Edition. A great
recipe! Dough is easy to work with.
Recipe by Barb Schaller
Recipe FROM: <
https://web.archive.org/web/20080908024955/
http://www.recfoodcooking.org/sigs/
Barb%20Schaller%20%28Melba%27s%20Jammin%27%29/
Honey-Whole%20Wheat%20Bread.html>
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