Honey Wheat Bread II

By Addie

"Everybody loves this never fail recipe! It is lovely served with any meal." SUBMITTED BY: Meghan Monahan



MY NOTES: After 15 minutes in the oven, the bread is beautifully browned. Tent with a piece of foil to prevent over-browning. I also cooked this bread for 40 minutes to make sure the inside was done, as manyreviewers said the inside didn't cook enough at 25 minutes. Very easy to make bread. I used my two WILTON loaf pans. It took about one hour for them to rise above the bread pans.

Ingredients

• 2 cups warm water (110 degrees F/45 degrees C)
• 2 cups whole wheat flour
• 1 tablespoon active dry yeast
• 1 teaspoon salt
• 1/3 cup honey
• 1/3 cup vegetable oil
• 5 cups all-purpose flour (I used only 3 1/2 cups, then
• added 1 extra Tablespoon of water.)
• 2 Tablespoons vital wheat gluten (optional)

Preparation

Step 1

1. Dissolve yeast in warm water. Add honey, and stir well.

2. Mix in whole wheat flour, salt, and vegetable oil.
Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.

3. Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.

4. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.
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REVIEWS:

I reduced the amount of all-purpose flour to 3 cups and it came out very light, not dense at all. Everyone in the house ate it up. Yummy!

Great recipe. Every time I make it, the two loaves are gone within a day. We like it with double the amount of honey. The only suggestion is to make sure you cook it in a freshly heated oven. Don't try baking it after cooking something else in a higher temperature. Even if you reduce the temperature, the oven is still too hot and the outside of the bread cooks faster than the inside, therefore making a doughy inside. I'm fairly new at bread baking and have found this to be an easy and tasty bread.

Great recipe. This was my first bread and it was very easy and delicious. I doubled the honey as per the other reviews and it was very good. I'll make this again.

Wow! A honey and wheat bread my husband will eat! It's a regular in my kitchen every week and believe me it goes fast. I add a liitle extra honey, up to a 1/3 cup, for extra sweetness. If you've never baked before this is an easy one.

This recipe was really easy and tasty. I've never made bread before and this turned out perfect. They only thing I will change next time is to substitute some more of the white flour for whole wheat. It says on the wheat flour bag that you can use substitute half wheat flour for white. So next time instead of 5 white cups, I think I'll do 2.5 of each in addition to the wheat that is already int he recipe.

Fantastic. I did 1.5 times the honey and it turns out fantastic. One of the loaves made some of the best sandwich bread have ever eaten; another loaf I added walnuts to and it was superb. Great recipe!

This is most wonderful recepe, my whole family loves this bread. I took a reviewers advice and used 2/3rd cup of honey first. Next time 1/2 cup of honey. Both ways are excellent.