"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Honey Wheat Bread Recipe

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

LuVern Jones
Added: Sunday, September 4, 2005


2 pkts. active dry yeast
1/2 tsp. salt
1 c. warm water
2 tbsp. brown sugar
1/2 c. flour

For "Miracle Riser":
1 1/4 c. warm water
1/4 c. instant nonfat dry milk
1/4 c. honey
2 tsp. salt
2 c. whole wheat flour
3 tbsp. soft shortening

For "Miracle Riser" - beat until smooth. Cover. Let stand in warm place for 15 minutes.

Beat 2 minutes with mixer. Gradually stir in about 3 1/2 cups of flour to make a very stiff dough. Form into smooth ball on well-floured surface. Cover with bowl. Let rest 10 minutes.

Roll out dough to 1/2" thickness; fold in half. Roll and fold 4 more times. Divide dough in half. Mold into balls. Cover with bowl and let rest 10 minutes.

Shape each ball into a loaf. Place in well-greased 9x5x3" or 8x4x2 1/2" pans. Cover and let rise in warm place for 45-60 minutes, or until light and doubled in size. Bake at 375 for 35-40 minutes, or until deep golden brown. Remove from pans immediately.

Personal Notes:
Personal Notes:
Use plenty of flour!




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