Title: Whole Wheat Bread
Categories: Yeast, Breads
Yield: 1 Servings

7 c Whole wheat flour; divided,
-up to 8
2 pk Dry yeast
1 tb Salt
1 1/2 c Milk
1 1/2 c Water
1/4 c Butter or margarine; plus 2
-tablespoons
1/4 c Honey
Butter or margarine; melted

Combine 3 cups flour, yeast, and salt in a mixing bowl; stir and set aside.

Combine milk, water, butter, and honey in a medium saucepan; place over low
heat, stirring constantly, until mixture reaches 120° to 130°. Stir milk
mixture into flour mixture, and beat at medium speed of an electric mixer 2
minutes or until smooth. Stir in enough remaining flour to make a stiff
dough.

Turn dough out onto a lightly floured surface; let dough rest 10 minutes.
Knead dough until smooth and elastic (about 3 minutes). Place in a well
greased bowl, turning to grease top. Cover and let rise in a warm place
(85°F), free from drafts, for 50 minutes or until dough has doubled in
bulk.

Punch dough down, and divide in half; shape each portion into a loaf. Place
in 2 well-greased 9- x 5- x 3-inch loaf pans. Cover and let rise in a warm
place, free from drafts, 50 minutes or until doubled in bulk. Bake at 375°
for 35 to 45 minutes or until loaves sound hollow when tapped. Brush loaves
with melted butter; remove from pans, and let cool on wire racks.

Yield: 2 leaves.

Whole Wheat Rolls: Punch dough down after first rising, and divide dough
into thirds. Working with one third, divide into 8 pieces; shape each into
a ball. Place 8 balls in a lightly greased 9-inch round cakepan. Repeat
procedure with remaining dough. Cover and let rise in a warm place, free
from drafts, 40 minutes or until doubled in bulk. Bake at 375°F for 20 to
25 minutes or until golden brown. Brush rolls with melted butter.

Yield: 2 dozen.

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5

Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13,
1998