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HONEY WHEAT BREAD - Gloria Beresford Combs Recipe

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This recipe for HONEY WHEAT BREAD - Gloria Beresford Combs, by , is from SISTERS' HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, February 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Pkg. Active Dry Yeast
1 c. Warm Water
1/2 c. Honey
1 Tbsp. Salt
2 Tbsp. Shortening
1 c. Hot Scalded Milk
3 c. Whole Wheat Flour
3 c. White Flour

HONEY GLAZE:
1 c. Powdered Sugar, Sifted
1/4 c. Pecans, chopped
1 Tbsp. Honey
2-3 Tbsp. Milk

Directions:
Directions:
Soften packet of year in 1 cup warm water. Combine in large mixing bowl the honey, salt, shortening and scalded milk. Stir to melt shortening. Cool to lukewarm. Add softened yeast. Gradually add the flours to form a stiff dough. Knead on floured surface until smooth and satiny (8-10 minutes). Place in greased bowl and cover. Let rise in warm place (85-90) until doubled in size (about 2 to 2-1/2 hours). Shape into two loaves. Place in well-greased loaf pans and cover. Let rise in warm place until dough fills pan and tops of loaves are well above pan edges (about 2 to 2-1/2 hours). Bake at 350 for 50-60 minutes. Cool and glaze.

For Glaze: Combine powdered sugar, pecans and honey. Blend in milk until spreading consistency.

Number Of Servings:
Number Of Servings:
2 loaves
Preparation Time:
Preparation Time:
6 Hours

 

 

 

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