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Page last Updated
August 03, 2008
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Honey Wheat
Bread (1 loaf)
Preparation time: less than 2 hours (you get lots of free time in the
middle to wash dishes, start some laundry, pay a few bills, or just relax
and read a book!)
In a small bowl or teacup, mix up 1 packet of fast acting yeast with a
small amount of hot water and a little flour. Set aside.
In a mixing bowl, combine the following:
3 cups of (King Arthur) whole wheat flour
1/2 cup of (Quaker) quick cook rolled oats
1 1/3 cups of hot tap water
1/3 cup of vegetable oil
1/3 cup of (eBeeHoney.com) orange blossom honey
1 egg
1 1/2 teaspoon salt
add yeast mixture (it should be starting to foam a little by now)
Stir by hand with heavy wooden spoon or with heavy duty mixer (using bread
hook) until evenly mixed. Allow to rise in warm area (I use my oven set
at about 100 degrees) for 25 minutes.
Drop dough onto floured board and knead for 5-8 minutes using floured
hands until smooth and springy. Shape into a log and place into (Crisco)greased
glass loaf pan. Place back into warm oven for about 30 minutes or until risen
about 1 inch over edge of pan.
Remove pan from oven and set oven temp to 350 degrees (I use an oven
thermometer to check to temp)
Bake in preheated oven for 20 minutes then cover with greased aluminum
foil tent for remainder of baking time, another 20 minutes. Cool on wire
rack and enjoy (do not store in sealed container until cooled for about 2 hours
to allow excess humidity to evaporate.)
N. Bunker
NY
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