I have made many bread recipes and I love this one! It is easy, has a delicious honey taste, and turned out very well. The only thing I did differently was use an 8x4-inch pan. I don't think it need the bigger size. Make this, you won't be disappointed!
Honey Graham Bread
Photo: Charles Walton
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note