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Whole Wheat Honey Bread Recipe

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This recipe for Whole Wheat Honey Bread, by , is from Just Call Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Smith


1 3/4 cups all-purpose flour, divided
1 1/2 cups whole wheat flour
1 tsp. salt
1 pkg. fast-rising yeast
1/2 cup milk
1/2 cup water
1/4 cup honey
2 tbsp. margarine
1 egg white
1 tbsp. cold water

1. Combine 3/4 cup all-purpose flour, whole wheat flour, salt and yeast in a large bowl. Heat milk, water, honey and margarine to 130 F or until hot to the touch. Add milk mixture to flour mixture; stir well.
2. Add remaining flour to make a soft but not sticky dough. Knead dough on a floured surface until springy, about 5 minutes. Roll out to an 8 x 15 inch rectangle. From long side, roll into a loaf.
3. Pinch seams of loaf to securely close; place on a baking sheet. Cover loaf with a towel. Let rise in a warm place for 30 minutes. Preheat oven to 400 F.
4. Combine egg white and cold water in a small bowl with a fork. With a serrated knife make 4 diagonal slashes in top of loaf. Brush egg white mixture over loaf. Bake about 25 minutes.

*You can prepare the bread dough through step 2 up to 8 hours ahead. Refrigerate; bring to room temperature before proceeding with step 4.




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