Recipe - Honey-Whole Wheat Bread

2 pack Active dry yeast
One half cup Warm water; (105 F to 115 F)
1/3 cup Honey
One fourth cup Shortening
1 tablespoon Salt
1 Three fourths cup Warm water
3 cup Whole wheat flour
3 cup Allpurpose flour*; up to 4
Margarine or butter;
softened

Dissolve yeast in One half cup warm water in large mixing bowl. Stir in honey,
shortening, salt, 1 Three fourths cups warm water and the whole wheat flour. Beat
until smooth. Mix in enough all purpose flour to make dough easy to
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. 2 loaves Flatten each half with hands
or rolling pin into rectangle, 18 x 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 x 5 x 3 inches or 8
One half x 4 One half x 2 One half inches. Brush with margarine; sprinkle with whole wheat
flour or crushed oats, if desired. Let rise until double, about 1 hour.

Heat oven to 375 F Bake until loaves are deep golden brown and sound hollow
when tapped, 40 to 45 minutes. Remove from pans; cool on wire rack.

Yield: 2 loafs *If using selfrising flour, decrease salt to 1 teaspoon.

Recipe by: Betty Crocker's Best of Baking

Posted to MCRecipe Digest V1 #981 by "M. Hicks" nitro_ii@email.msn.com
on Jan 4, 1998