Friday, January 07, 2011

Honey Whole Wheat Bread

My first home-made honey whole wheat bread. I really like this bread and even after a few days, it is still delicious. You'll get two loaves with this recipe. I wrapped the second one with aluminium foil and put in a ziplock bag. Place it in the freezer until I'm ready to use. This is an easy and good recipe. As they said whole wheat bread is a healthy choice for your family! :)

Honey Whole Wheat Bread, by Betty Crocker recipes.
2 packages regular active dry yeast
1 cup warm water (105 to 115 degrees F)
1/2 cup honey
1/4 cup unsalted butter
3 tsp salt
2-1/2 cups very warm water (120 to 130 degrees F)
4-1/2 cups whole wheat flour
2-1/4 to 3-3/4 all-purpose flour ( you might not have to use all)

In a small bowl, dissolve yeast in warm water, set aside. In a large bowl, mix honey, butter, salt and very warm water cool 5 minutes.
After the honey mixture is cooled, beat in 3 cups of whole wheat flour with electric mixer on low speed, scraping bowl frequently until moistened. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in remaining 1-1/2 cups whole wheat flour and dissolved yeast. With a spoon, stir in 2-1/4 to 2-3/4 cups of the all-purpose flour until dough pulls cleanly away from side of bowl.
Place dough on floured work surface, Knead in remaining 1/2 to 1 cup all-purpose flour; continue kneading 5 to 10 minutes until dough is smooth and springy. Grease large bowl with cooking spray, place dough in bowl, turning dough to grease all sides. Cover loosely with plastic wrap and cloth towel. Let rise in warm place, 30 to 45 minutes or until doubled in size.
Generously grease 2 (8x4 or 9x5 inch) loaf pans with cooking spray. Gently push fist into dough to deflate; divide in half. Shape and place each dough in the loaf pans. Cover, let rise in warm place another 30-45 minutes to until doubled in size.
Heat oven to 355 degrees F. Uncover dough, bake for 30 minutes. Reduce oven temperature to 350 degrees F; bake 10 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Lightly brush the tops of loaves with melted butter to prevent crust from getting hard. Cool completely.

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