"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Honey-Wheat Bread Recipe

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This recipe for Honey-Wheat Bread, by , is from The Lyle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Lyle
Added: Tuesday, March 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 pkg. quick-rise yeast
3 c. whole wheat flour
1 1/2 tsp. salt
1/2 c. honey
1/4 c. vegetable oil
1 large egg
About 4 c. all-purpose flour

Directions:
Directions:


In large bowl, combine yeast, whole wheat flour, and salt.

With mixer at low speed, gradually beat 1 2/3 cups very hot tap water (120 to 130 degrees F.) into flour mixture just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula.

Beat in honey, oil, egg, and 1 cup all-purpose flour to make a thick batter; beat 2 minutes longer, scraping bowl often. With wooden spoon, stir in 2 1/2 cups all-purpose flour to make a soft dough.

Turn dough onto floured surface and knead about 10 minutes until smooth and elastic, working in about 1/2 cup more all-purpose flour. Cover loosely with plastic wrap and let rest 10 minutes for easier shaping.

On large cookie sheet, shape dough into 10x5 inch oval. Cover loaf loosely with plastic wrap; let rise in warm place (80 to 85 degrees F.) about 30 minutes, until doubled. With sharp knife or single-edge razor blade, cut three 3 inch long diagonal slashes across top of loaf.

Preheat oven to 375 degrees F. Sprinkle loaf lightly with all-purpose flour. Bake 30 minutes, or until bottom of loaf sounds hollow when lightly tapped with fingers. Remove loaf from cookie sheet; cool on wire rack.




Number Of Servings:
Number Of Servings:
Yield: 1 loaf, 12 servings.

 

 

 

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