Honey Graham Bread

Recipe from


Ingredients

2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (100° to 110°)
2 teaspoons sugar
3 cups whole wheat flour
1 1/2 cups milk
1/2 cup honey
2 teaspoons salt
1/4 cup butter or margarine, softened
2 1/2 to 3 cups bread flour

Preparation

Combine yeast, 1/2 cup warm water, and sugar in a 2-cup glass measuring cup; let stand 5 minutes.

Beat yeast mixture, 1 1/2 cups whole wheat flour, and next 4 ingredients at medium speed with an electric mixer until blended. Stir in remaining 1 1/2 cups wheat flour. Add bread flour, 1 cup at a time, beating after each addition. Let stand 15 minutes.

Turn dough out onto a lightly floured surface, and knead 5 to 10 minutes or until smooth and elastic. Place in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and divide into 2 equal portions. Shape each portion into a loaf; place loaves into 2 greased 9- x 5-inch loafpans.

Cover and let rise in a warm place, free from drafts, 30 to 45 minutes or until doubled in bulk.

Bake at 375° for 20 minutes; cover loosely with aluminum foil, and bake 15 more minutes or until loaves sound hollow when tapped. Remove from pans, and cool on wire racks.

Note:

September 1999