Friday, March 26, 2010

Favorite Wheat Bread

I've been a bad blogger! I swear I've been meaning to post, life has been wild the past couple weeks. Work is crazy and by the time I get home and have time to write a post, I'm half asleep on the couch. I'm learning about policy, rule making and building codes. My brain is mushy by the end of the day!

During my time away from the blog a friend asked if I had a wheat bread recipe I would be willing to share (hi Ashley!). I can't believe I haven't shared this already! I make this bread quite often. It is my favorite wheat bread, it isn't whole wheat but it is soft and it comes out perfect every time. This is a great sandwich bread.

Favorite Wheat Bread

Source: All Recipes
Yield: 3 loaves (I usually halve this and make one big loaf)

3 cups warm water
2 packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted

In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

Bake at 350 degrees F for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

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