This is a staple at our house. It’s just a great bread recipe, and is pretty straightforward if you’re not used to making bread. It hasn’t failed me yet, so I would recommend it even to bread-making newbs.

This recipe gives you two beautiful, golden brown loaves of fantastic bread that is just what you’re craving. Just try it. And, of course, if you have questions for me, ask. Don’t let the length of the instructions scare you. There is nothing like fresh, hot, homemade bread fresh out of the oven.

It is worth noting, however, that I use my stand mixer to do the kneading for me–unless I need the therapy of kneading with my hands which I would highly recommend on a bad day.  I will include the link to the original recipe instructions at the bottom of the page if you need kneading specifics. Get it? Need, knead. Never mind. On to the bread making…

Let it cool in the pan for about 15 minutes and then on a wire rack. It cuts much better when cool, but tastes oh-so-good warm. This is a guaranteed crowd pleaser. Any leftovers make the BEST grilled cheese you’ve ever had.

Or, my favorite is toast with strawberry freezer jam.

Oh my, this is making me so hungry just thinking about it. I think I’ll go make some bread.

Honey Wheat Bread

 

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Prep time

2 hours

Cook time

20 mins

Total time

2 hours 20 mins

 

Classic, homemade, made-from-scratch wheat bread -- soft and fluffy and nutritious.

Alison: That Which Nourishes

Recipe type: bread

Serves: 2 loaves

Grocery List

• 2 c. water
• 1 Tablespoon active dry yeast
• ⅓ c. honey
• ⅓ c. oil
• 2 c. wheat flour
• 1 tsp. salt
• 4-5 cups unbleached all-purpose flour
• Butter for greasing pans

Here's how...

1. Add yeast to the warm water and let sit until foamy. To the yeast mixture, add oil and honey.
2. In a mixer bowl, mix wheat flour and salt.
3. Add the liquid mixture to the flour/salt and mix well.
4. One cup at a time, add 4-5 c of unbleached white flour, mixing well after each addition. When the flour cleans the inside of the mixer bowl, it has enough flour. Let knead for 4-5 more minutes. If kneading by hand, see the recipe link for further instructions.
5. Coat the surface of a bowl with butter. Put the dough in and turn to coat all sides. Cover with a clean dishtowel and put in a warm place to let it rise until doubled in size.
6. Punch the dough down, split the dough in half and form loaf shapes, tucking the edges under. Place them ugly side down in a buttered loaf pan, cover with the dishtowel and let it rise in a warm place until the dough is at least an inch higher than the load pan.
7. Bake in a preheated 375 degree oven for about 20 minute or until the loaves make a hollow sound when you knock on them.
8. Let them cool in he pan for about 15 minutes and then remove from the pans and cool on a wire rack. Do not cut until cool.

3.5.3251

I did get this recipe straight from this site, and I, for once did not alter a thing.  Many thanks…