Monday, February 23, 2009

Honey Wheat Bread

You've probably figured out by now that we're kind of neurotic about our food around here. This weekend at the grocery store we decided we were not willing to pay the $4 for a loaf of artisian bread from the deli for our planned grilled cheeses and tomato soup...we would just make some dangit.

I came home and made this recipe, which I've had stashed away for a while. It is pretty easy as far as bread goes and it is quite yummy. Needless to say, we had to make another loaf last night...I think the rats got into the first one because it disappeared very quickly...

Makes 1 loaf
3/4 c warm water (warm-hot from the tap is perfect)
2 1/2 tsp yeast (or 1 packet of fleishman's active dry yeast)
3/4 c milk (warmed to same temp as water...few sec in the microwave; don't scald!)
2 Tbsp evoo
2 Tbsp honey
1 tsp salt
2-2.5 c APF
2 c whole wheat flour

1. Mix yeast and 1/4 c water in large warm mixing bowl. Stir. Add 1/2 c remaining water, milk, oil, honey, salt and 1 1/2 c APF. Whisk (or use electric mixer, totally not necessary) until smooth. Stir/mix in 2 c wheat flour; as it thickens you may need to use your hands to begin kneading. Gradually (1/4 c at a time) add in the remaining 1/2-1 c APF until dough does not stick to your hands and kneads well. Knead for 6-8 min or until smooth, elastic-y. Place in a well greased bowl, flipping once to grease the top side. Cover and allow to rise for 1 hour.

2. Plop out onto a well cleaned and lightly floured surface, knead it out into a rectangle. roll up into a log and pinch seams and ends closed, place in a bread loaf pan (greased). Cover and allow to rise for another 1 hour.

3. Bake in preheated oven 375degrees F for 35 min (I like to baste mine every 5 min or so with egg whites and we also toss in some water when we place the bread in the oven to bake to help steam it which makes it much better); when it sounds hollow when thumped it's done! Remove, allow to cool and EAT IT ALL UP!!

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