Directions: |
Directions:In 6-quart mixing bowl combine water, honey, and butter. Sprinkle yeast on top. Mix slightly. Add flours, powdered milk, and salt. Stir with dough hook attachment until ingredients form a ball. If there is still flour on the bottom of the bowl, dribble in additional water. The dough should feel soft and supple. It is better for this dough to be a little too soft than to be too stiff and tough. Continue to knead by machine no more than 3-5 minutes. Transfer ball to a lightly greased bowl, turning it around to coat all sides with oil. Cover with plastic wrap and ferment until dough doubles in size. About 2 hours.
Remove the dough from the bowl and press by hand into a rectangle about 3/4 inch thick, 6 inches wide and 8-10 inches long. Form into a loaf. Place dough in a lightly oiled loaf pan. Mist the top with oil and cover with plastic wrap. Proof for about 90 minutes or until dough crests above the lip of the pan.
Preheat oven to 350º with the oven rack on the middle shelf. Place the loaves on a cookie sheet and bake for 30 minutes. Rotate the pans 180º and continue baking for 15-30 minutes, depending on the oven. The finished loaf should be 190º in the center, be golden brown on the top and sides, and have a hollow sound when thumped on the bottom.
When finished remove from pan immediately and cool at least 1 hour before slicing.
Note: Be careful not to over mix when mixing by machine. When the dough passes the windowpane test it is done. |
This recipe for Light Honey Wheat Bread is from