Wednesday, November 11, 2009
This is as close to a no-fail bread recipe as I've found. Seriously. And I'm not an expert bread-baker. I love the combination of half white flour and half whole wheat. It makes for a rich, nutty flavor while still maintaining an ultra-soft texture. And the touch of honey adds just enough sweetness. This is my go-to recipe for when I know I want a guaranteed perfect loaf of bread to serve with dinner.
Honey Wheat Bread
1 cup very warm water
1 T. milk
2 T. oil
2 1/2 T. honey
2 T. brown sugar
1 tsp. salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 1/2 tsp. fast active dry yeast
Combine water, milk, oil, honey, brown sugar, and salt and mix well. Add flours & yeast and knead about 10 minutes, until smooth. Place in oiled bowl, cover, and let rise until doubled, about 45 minutes.
Punch dough down, knead for a minute or so, and form into loaf. Place in greased loaf pan, cover (or don't cover...I usually just stick it in a slightly warm oven uncovered for the second rise), and let rise about 30 minutes, or until almost doubled.
Bake at 350 for 30-35 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cooling rack & serve warm.