| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Yeast, Breads | 1 | Servings | |
INGREDIENTS
| 7 | c | Whole wheat flour; divided, up to 8 |
| 2 | pk | Dry yeast |
| 1 | tb | Salt |
| 1 1/2 | c | Milk |
| 1 1/2 | c | Water |
| 1/4 | c | Butter or margarine; plus 2 tablespoons |
| 1/4 | c | Honey |
| Butter or margarine; melted |
INSTRUCTIONS
Combine 3 cups flour, yeast, and salt in a mixing bowl; stir and set aside. Combine milk, water, butter, and honey in a medium saucepan; place over low heat, stirring constantly, until mixture reaches 120° to 130°. Stir milk mixture into flour mixture, and beat at medium speed of an electric mixer 2 minutes or until smooth. Stir in enough remaining flour to make a stiff dough. Turn dough out onto a lightly floured surface; let dough rest 10 minutes. Knead dough until smooth and elastic (about 3 minutes). Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85°F), free from drafts, for 50 minutes or until dough has doubled in bulk. Punch dough down, and divide in half; shape each portion into a loaf. Place in 2 well-greased 9- x 5- x 3-inch loaf pans. Cover and let rise in a warm place, free from drafts, 50 minutes or until doubled in bulk. Bake at 375° for 35 to 45 minutes or until loaves sound hollow when tapped. Brush loaves with melted butter; remove from pans, and let cool on wire racks. Yield: 2 leaves. Whole Wheat Rolls: Punch dough down after first rising, and divide dough into thirds. Working with one third, divide into 8 pieces; shape each into a ball. Place 8 balls in a lightly greased 9-inch round cakepan. Repeat procedure with remaining dough. Cover and let rise in a warm place, free from drafts, 40 minutes or until doubled in bulk. Bake at 375°F for 20 to 25 minutes or until golden brown. Brush rolls with melted butter. Yield: 2 dozen. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13, 1998
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