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cooking good in greene |
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Honey
Wheat Bread Source:
Wheat Foods Council
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Servings: 2 loaves or 2½ dozen rolls
16 slices per loaf
(serving size 1 slice or 2 oz. roll) |
Ingredients:
1/2 cup water, 110 to 115° F
4 1/2 teaspoons yeast (2 packages)
2 cups fat-free milk
1/4 cup margarine
1/3 cup honey
1/4 cup brown sugar
2 1/2 teaspoons salt
1/2 cup wheat germ, optional
3 cups whole wheat flour, divided
4 to 4 1/2 cups bread flour, divided
2 tablespoons wheat gluten, optional |
Nutrition:
144 calories
5 g protein
27 g carbohydrates 2 g fiber
2 g fat (0 g saturated)
0 mg cholesterol 44 mcg folate
2 mg iron
202 mg sodium
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Directions:
Preheat oven to 375°F.
In a large mixing bowl, dissolve yeast in warm water. Let
stand 10 minutes.
Warm milk to 110 to 115°F; stir in margarine, honey, brown
sugar and salt; cool to lukewarm. Add milk mixture to yeast;
add wheat germ, wheat gluten, 2 cups whole wheat flour and 3
cups bread flour. With an electric mixer, beat for 3 minutes.
Stir in remaining cup whole wheat flour and additional bread
flour as needed to make stiff dough. Place dough on a floured
board and knead for 10 minutes or until dough is smooth and
elastic. Dough will be slightly sticky to the touch.
Place dough in bowl coated with non-stick spray, turning once
to coat the top. Cover and let rise in warm place, free from
draft, until doubled in size, about 75 minutes.
Punch down and let dough rest for 10 minutes. Divide dough
into 2 portions. Shape each portion into a loaf. (Using a
rolling pin, roll each portion into a 9 x 14-inch rectangle.
Starting at short end, roll dough tightly; pinch dough to seal
ends.)
Place loaf in a 9 x 5-inch pan coated with non-stick spray.
Cover and let rise in warm place until doubled, about 1 hour.
Bake for 35 minutes or until loaf sounds hollow when tapped
with fingers. To prevent a dark crust cover loaf the last 15
minutes. Remove from pans and brush with butter. Cool
thoroughly before storing.
For rolls, bake about 15 minutes or until golden.
Cooking Good
in Greene Main Index
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