Honey Whole Wheat Bread

Combine in saucepan milk, honey, water & shortening. Heat until warm. Set aside to cool. Mix together in large bowl flour, salt & yeast. Add cooled milk mixture to dry ingredients in large bowl. Add egg. Beat on low speed until moist. Beat on medium for 3 minutes. Turn out onto floured board & knead until smooth & elastic. Place in greased bowl turning greased side up & loosely cover with plastic wrap & a damp towel. Rinse until double. Punch down dough, nead again. Let rise in greased bowl as above. After the last rising, split dough in half & place in greased bread pans. Let rise until double. Bake about 45 minutes at 375 degrees. Remove from loaf pans & brush tops with melted butter. If tops are browning too quickly during baking, brush with melted butter often.


	\| home \| back to Recipes \| Honey Whole Wheat Bread 1 cup milk 1/2 cup honey 1 cup water 3 Tablespoons butter flavored shortening 3 1/2 cups unbleached flour -- up to 4 cups 2 1/2 cups whole wheat flour 1 Tablespoon salt 2 packages dry yeast 1 egg Combine in saucepan milk, honey, water & shortening. Heat until warm. Set aside to cool. Mix together in large bowl flour, salt & yeast. Add cooled milk mixture to dry ingredients in large bowl. Add egg. Beat on low speed until moist. Beat on medium for 3 minutes. Turn out onto floured board & knead until smooth & elastic. Place in greased bowl turning greased side up & loosely cover with plastic wrap & a damp towel. Rinse until double. Punch down dough, nead again. Let rise in greased bowl as above. After the last rising, split dough in half & place in greased bread pans. Let rise until double. Bake about 45 minutes at 375 degrees. Remove from loaf pans & brush tops with melted butter. If tops are browning too quickly during baking, brush with melted butter often. Submitted by: Brandie, editor of the Family First Newsletter, freelance writer, and scrapbook artist: http://www.bmvcreations.com