Post by dsmith on Jan 25, 2011 18:48:38 GMT -5
Tried this recipe today. It is very very good. Was gonna send some home with grandkids, and Dennis said NO. 
My son in law said I was gonna have to teach my daughter how to make it. All the grandkids gobbled it down. Very good.
Honey Wheat Bread (yield 2 loaves)
2 cups lukewarm water
1 1/2 Tablespoons coarse salt or 1 Tablespoon table salt
1 1/2 Tablespoons (2 packets) yeast
3 large eggs slightly beaten
1/2 cup honey
1/3 cup either vegetable oil OR melted butter
6 cups white flour
1 cup whole wheat flour
1. In large bowl, stir together the water, yeast, salt, eggs, honey and oil (or melted butter), then mix in the flours.
2. Loosely cover dough and let rise at room temperature until it collapses on top (about 2 hours)
3. Use dough immediately or refrigerate in lidded ( not airtight) container and use it over the next 5 days. It can also be frozen in airtight containers or freezer bags for up to one month. Frozen dough can be shaped, rested and baked after it has defrosted overnight in the refrigerator.
4. Lightly grease loaf pan. Shape dough into 2 loaves. Let dough rest for 90 minutes covered loosly with plastic wrap: if using cold dough. Let it rest 60 minutes if using fresh dough.
5. Heat over 350. Brush top of loaf with and egg wash (1 egg beaten with 1 Tablespoon water). Then make 3 cuts across top. Bake until brown and firm, about 45 minutes.
My son in law said I was gonna have to teach my daughter how to make it. All the grandkids gobbled it down. Very good.Honey Wheat Bread (yield 2 loaves)
2 cups lukewarm water
1 1/2 Tablespoons coarse salt or 1 Tablespoon table salt
1 1/2 Tablespoons (2 packets) yeast
3 large eggs slightly beaten
1/2 cup honey
1/3 cup either vegetable oil OR melted butter
6 cups white flour
1 cup whole wheat flour
1. In large bowl, stir together the water, yeast, salt, eggs, honey and oil (or melted butter), then mix in the flours.
2. Loosely cover dough and let rise at room temperature until it collapses on top (about 2 hours)
3. Use dough immediately or refrigerate in lidded ( not airtight) container and use it over the next 5 days. It can also be frozen in airtight containers or freezer bags for up to one month. Frozen dough can be shaped, rested and baked after it has defrosted overnight in the refrigerator.
4. Lightly grease loaf pan. Shape dough into 2 loaves. Let dough rest for 90 minutes covered loosly with plastic wrap: if using cold dough. Let it rest 60 minutes if using fresh dough.
5. Heat over 350. Brush top of loaf with and egg wash (1 egg beaten with 1 Tablespoon water). Then make 3 cuts across top. Bake until brown and firm, about 45 minutes.
