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Thursday, June 16, 2011

Cooking With Basic Food Storage: Simple and Foolproof Honeywheat Bread

Original Article



Honeywheat Bread



3 cups warm water (110 degrees F/45 degrees C)



2 (.25 ounce) 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



1.  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.



2.  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.



3.  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.




4.  Bake at 350 degrees F (175 degrees C) 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



Variations:



To make cinnamon raisin bread, roll it out, sprinkle a little water on it then sprinkle about 1/2 cup cinnamon / sugar mixture and lots of raisins on top. Roll it back up tightly and pinch the ends together. 



You can also have put a little more whole wheat flour and less bread flour to make it healthier. 




Source:  Allrecipes.com, STibbs photo