Honey-Whole Wheat Bread

Honey-Whole Wheat Bread

Ingredients:
2 packages active dry yeast
1/2 cup warm water (105º to 115º)
1/3 cup honey
1/4 cup shortening
1 tablespoon salt
1 3/4 cups warm water
3 cups whole wheat flour
3 cups all-purpose flour* (3 to 4 cups)

Directions:
Margarine or butter -- softened
Dissolve yeast in 1/2 cup warm water in large mixing bowl. Stir in honey,
shortening, salt, 1 3/4 cups warm water and the whole wheat flour. Beat
until smooth. Mix in enough all-purpose flour to make dough easy to
betty crocker best of baking recipes.txt
handle.
Turn dough onto lightly floured surface; knead until smooth and elastic,
about 10 minutes. Place in greased bowl; turn greased side up. Cover; let
rise in warm place until double, about 1 hour. (Dough is ready if
indentation remains when touched.)
Punch down dough; divide into halves. Flatten each half with hands or
rolling pin into rectangle, 18 × 9 inches. Fold crosswise into thirds,
overlapping the 2 sides. Roll up tightly, beginning at one of the open
ends. Press with thumbs to seal after each turn. Pinch edge firmly to
seal. Press each end with side of hand to seal; fold ends under loaf.
Place loaves, seam sides down, in 2 greased baking pans, 9 × 5 × 3 inches
or 8 1/2 × 4 1/2 × 2 1/2 inches. Brush with margarine; sprinkle with whole
wheat flour or crushed oats, if desired. Let rise until double, about 1
hour.
Heat oven to 375º. Bake until loaves are deep golden brown and sound
hollow when tapped, 40 to 45 minutes. Remove from pans; cool on wire rack.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"© General Mills, Inc. 1998."
Yield:
"2 Loaves"
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