Yesterday I had a couple of hours free in the afternoon and I really really wanted to relax and catch up on a few books! I'm not neccesarily the type of person that can just sit and read for hours and hours on end.. sometimes yes, but yesterday just wasn't that kind of day. I thought it would be relaxing to read a little, pudder a little, read a little, pudder a little-- you know break it up. So I came up with the perfect solution-- I made some homemade honey wheat bread. When you bake bread from scratch it takes a few hours and most of it consists of just waiting for the bread to rise. You mix the ingredients together, set aside and wait 45 minutes, then knead the dough, then wait 45 minutes, etc. etc. It was the perfect way to break up a few hours and keep me entertained in between re-reading some good books. This is also a great way to break up studying :)
The Hubs liked the bread so much, this was the only picture I could capture before the entire loaf was gone!
One of the most important steps in making bread is the water (and milk) temperature. Your going to heat 1/4 cup of water to 100-100 degrees F and place in a warm bowl. Sprinkle your yeast and mix. Then add the rest of the ingredients.
This recipe calls for a mixture of both All-Purpose Flour and Whole Wheat
3/4 cup of warm milk (100-110 degrees F) as well as honey, oil, salt, and the remaining water.
You will mix together until the dough is soft, cover, and place in a draft-free place for 35-40 minutes.
Then you will knead the dough and roll it out into a 12X5 inch rectangle. Roll it up jelly-roll style and place in loaf pan. Store in a draft-free place for another 45-60 minutes.
Then bake at 375 degrees F for 35 minutes or until done.
This bread will melt in your mouth and is soooo good with a little butter. Enjoy!
Mucho Aloha Love,
-C
3/4 cup warm water (100° to 110°F)
1 envelope Fleischmann's® Active Dry Yeast
3/4 cup warm milk (100° to 110°F)
2 tablespoons honey
2 tablespoons vegetable oil
1 teaspoon salt
2 to 2-1/2 cups all-purpose flour
2 cups whole wheat flour
Place 1/4 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, warm milk, honey, oil, salt, and 1-1/2 cups all-purpose flour; blend well. Stir in whole wheat flour and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Punch dough down. Remove dough to lightly floured surface; roll 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 45 to 60 minutes.
Bake at 375°F for 35 minutes or until done. Remove from pan; let cool on wire rack.
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