I have been trying to bake a decent loaf of bread for quite a while. Each of my efforts has resulted in a spectacular failure, until this weekend. I finally got my hands on a recipe with detailed enough instructions of me to follow with success. On Saturday, I baked one batch (two loaves) of honey whole wheat bread. This bread is SO GOOD! It is the first time that I have actually made bread that has the taste and texture that I expected it to.
I used a recipe posted by butterflygroove on Livestrong.com (http://www.livestrong.com/recipes/honey-whole-wheat-bread/).
1/2 oz Active Dry Yeast (2 packages)
1/4 cup Water
1/2 cup Honey
1/4 cup Margarine
1 tbsp Salt
2 1/2 cup Water
4 1/2 cup Whole Wheat Flour
2 3/4 cup All Purpose Flour
- In a small bowl, dissolve yeast in 1/4 cup warm water (105-115F); set aside.
- In large bowl, mix honey, margarine, salt and 2 1/2 cups very warm (120-130F) water; cool 5 minutes.
- To cooled honey mixture, beat in 3 cups of the whole wheat flour with electric mixer on low speed, scraping bowl frequently, until moistened.
- Beat in remaining 1 1/2 cups whole wheat flour and dissolved yeast.
- Next, stir in 2 1/4 to 2 3/4 cups of the all purpose flour until dough pulls cleanly away from side of bowl.
- Kneed for 10 minutes until dough is smooth and springy.
- Grease large bowl with shortening or 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 (80F to 85F) 30 to 45 minutes or until doubled in size.
- Generously grease 2 (8×4 or 9×5 inch) loaf pans with shortening or cooking spray.
- Gently push fist into dough to deflate; divide in half.
- On lightly floured surface, roll each half of dough with rolling pin into 18×8 inch rectangle.
- Starting with one 8 inch side, roll up dough tightly, pressing with thumbs to seal after each turn. Pinch edge of dough into roll to seal; pinch each end to seal.
- Fold ends under loaf; place seam side down in pan.
- Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
- Heat oven to 375F.
- Uncover dough; bake 30 minutes.
- Reduce oven temperature to 350F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped.
- Immediately remove from pans to cooling racks.
- Cool completely, about 1 hour.
Chris and I were eating the bread at such a rapid pace that I decided to bake four more loaves on Sunday so that I could freeze some to have for the next few weeks. We made one cinnamon swirl loaf on Sunday which was amazing. Not exactly diet friendly, but what a treat. I would really like to make French toast out of it, but I doubt that it will last until the weekend and I probably won’t actually cook breakfast until then.