| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | pk | Active dry yeast |
| 1/2 | c | Warm water; (105 F to 115 F) |
| 1/3 | c | Honey |
| 1/4 | c | Shortening |
| 1 | tb | Salt |
| 1 3/4 | c | Warm water |
| 3 | c | Whole wheat flour |
| 3 | c | All-purpose flour*; up to 4 |
| Margarine or butter; softened |
INSTRUCTIONS
Dissolve yeast in 1/2 cup warm water in large mixing bowl. Stir in honey, shortening, salt, 1 3/4 cups warm water and the whole wheat flour. Beat until smooth. Mix in enough all- purpose flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. (Dough is ready if indentation remains when touched.) Punch down dough; divide into halves. 2 loaves Flatten each half with hands or rolling pin into rectangle, 18 x 9 inches. Fold crosswise into thirds, overlapping the 2 sides. Roll up tightly, beginning at one of the open ends. Press with thumbs to seal after each turn. Pinch edge firmly to seal. Press each end with side of hand to seal; fold ends under loaf. Place loaves, seam sides down, in 2 greased baking pans, 9 x 5 x 3 inches or 8 1/2 x 4 1/2 x 2 1/2 inches. Brush with margarine; sprinkle with whole wheat flour or crushed oats, if desired. Let rise until double, about 1 hour. Heat oven to 375 F Bake until loaves are deep golden brown and sound hollow when tapped, 40 to 45 minutes. Remove from pans; cool on wire rack. Yield: 2 loafs *If using self-rising flour, decrease salt to 1 teaspoon. Recipe by: Betty Crocker's Best of Baking Posted to MC-Recipe Digest V1 #981 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 4, 1998
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