RECIPES
34
Honey Wheat Bread
This slightly sweet wheat bread turns out beautifully on Dacor’s Convection Bake. It rises nicely and has a crispy crust on the bottom.
2
1
⁄
4 cups warm water (105-115˚F)
1
⁄2 cup honey
3 Tbsp. firmly packed brown sugar
2 packages dry yeast
1 cup instant nonfat dry milk
2 Tbsp. butter, melted and cooled
1 egg, lightly beaten
1 tsp. salt
2 cups bread flour
5 to 6 cups whole wheat flour
In a large mixer with dough hook attachment, combine warm water, honey, brown sugar and yeast. Mix lightly and let sit until bubbly,
about 5 minutes. Stir in nonfat dry milk, butter and egg. Turn mixer on low. Add bread flour and salt. Scrape down the sides of the
bowl with a rubber spatula. Add enough wheat flour to make a soft dough. Knead in the mixer for 7-8 minutes, or turn dough out onto
a floured surface and knead by hand for 10 minutes. The dough should be smooth and elastic. Place in a greased bowl, lightly oil the
top of the dough and cover. Let rise in a warm, draft-free environment for at least 1 hour or until doubled in size.
Preheat oven to 350˚F on Convection Bake. Punch down dough and place on a floured surface. Divide dough in half. Roll half of the
dough with a rolling pin into an 8" x13" x 1" rectangle. Roll dough from the 8" side lengthwise, as if making a jellyroll, until a loaf forms.
Press to release air bubbles and pinch edges to seal. Repeat with other half of dough. Place loaves seam side down in two greased
9" x 5" loaf pans. Bake on rack position 2 until loaves rise and brown, and bread sounds hollow when tapped on the bottom, about
30-35 minutes. Remove from loaf pan and cool on baking rack to prevent the bottom from becoming soggy. Let cool and slice.
Makes 2 loaves.
To Next Page
Loading...
