HONEY HARVEST WHEAT BREAD
Honey Harvest Wheat Bread
- Servings: Makes 1 loaf
- 1-1 / 3 cups warm water (100o to 110oF)
- 2 envelopes FLEISCHMANN’S Active Dry Yeast
- 1 / 3 cup honey
- 1 / 4 cup vegetable oil
- 1 teaspoon salt
- 1 Cup bread flour
- 2 to 2-1 / 2 cups whole wheat flour
Place 1 / 2 cup warm water in large bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, honey, oil, salt, and 1 cup bread flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Punch dough down; remove to lightly floured surface. Roll dough to 12 x 8-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down in greased
9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
Bake at 375oF for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
The honey for the recipe was homegrown and came from my oldest daughter's bees- just for that extra special touch!