Honey Wheat Bread Recipes

Steps:

• Heat 1 cup water, cottage cheese, 3 teaspoons salt and honey until hot (not boiling).
• Add shortening.
• Let cool until just warm to the touch and stir in 1 beaten egg.
• While cottage cheese mixture is cooling, add 2 packages yeast to 1/2 cup warm water mixed with 2 teaspoons sugar.
• Stir until yeast is dissolved and let sit 10 minutes for yeast to rise.
• Mix 2 cups whole wheat flour into cottage cheese, salt, honey, egg mixture.
• Add dissolved yeast and stir well.
• Mix 4 1/2 to 5 cups all purpose flour to make a stiff dough.
• Knead until smooth and elastic.
• Put in a large greased bowl and let rise until double.
• Punch down dough and shape into 2 loaves.
• Let rise again until double.
• Then bake at 350°F for 35 to 40 minutes.
• Remove loaves from oven and let cool.
• Brush warm loaves with a mixture of honey and butter for a soft crust.

Steps:

• Make the starter.
• Combine yeast and water in a medium size mixing bowl. Stir until the yeast is fully dissolved. Add flour and stir until thoroughly mixed.
• Cover with a cloth and let stand for exactly 30 minutes.
• Make the dough.
• Combine water, honey, and yeast in the bowl of a heavy duty stand mixer. Stir until the yeast is fully dissolved. Add shortening, flour, salt and the starter.
• Mix on low speed until the dough is fully developed. To determine whether it is fully developed, start testing after the dough comes together and leaves the sides of the bowl. To test, stop the mixer, and take a small piece of dough and stretch it slowly with the thumb and fingers of each hand. If the dough tears easily, mix it for a few more minutes, and test again. It's fully developed when the dough forms a translucent "window" when stretched.
• Divide the dough into 2 pieces. Roll each into a smooth ball. Place on a pastry mat or on waxed paper (or in a proofing basket) and cover with a warm, damp cloth. Let rest at room temperature for 30 minutes exactly.
• Preheat oven to 400°F now (so it will be thoroughly hot when time to bake).
• Form the dough into loaves, place into loaf pans, if using them. Cover with a warm, damp cloth, and let rise for 30 minutes at room temperature (or in a slightly warmer spot, like the top of the oven).
• Make three 1/2" scores on the top of each loaf with a sharp knife. Spray with water, and bake for 30-40 minutes, or until the crusts are deep golden brown and a thermometer inserted into the center registers 190-200°F If not using loaf pans, you can place the loaf directly on a hot baking stone.
• Remove the bread from the oven and remove from the loaf pans (if using). Cool 30 minutes before slicing.
• Store in a paper bag or in a bread box. You can freeze one baked loaf, allow to thaw for a few hours, and reheat in the oven.

Steps:

• Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
• Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.
• Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

Steps:

• In a large bowl, combine warm water, brown sugar, and honey. Sprinkle in yeast and wait until mixture bubbles. Stir in milk, salt, cumin, shortening, and egg. Add white flour and stir. Gradually add whole-wheat flour until dough is easy to handle. (Whole wheat bread rises better if it's not too dry.)
• Turn dough onto a lightly floured board and knead until smooth and elastic. Place in oiled bowl, turn oiled side of dough up and let rise in a warm place until doubled in size, about 1 hour.
• Punch dough down and flatten into a round. Roll lightly and place in a greased round loaf pan. Oil top of loaf lightly. Let rise until doubled.
• Preheat oven to 375 degrees F. Bake until golden brown and loaf sounds hollow when tapped, about 40 to 45 minutes. Cool on wire rack.

Steps:

• Preheat oven to 375 degrees Fahrenheit. Combine all ingredients, knead for about seven minutes or until dough is no longer wet but smooth. Let bread rise until doubled in size, punch down and shape into loaves. Let bread double in size again. Bake until crusty and brown on top.

Steps:

• Place the water in the bowl of an electric mixer fitted with a dough hook attachment. If the bowl is cold, be sure the water temperature doesn't drop below 110 degrees F. Add the yeast and sugar; stir and allow them to dissolve for 5 minutes.
• Add the milk, butter, and honey. Mix on medium speed until blended. Add the egg yolks, 3 cups of the flour, and the salt. Mix on low speed for about 5 minutes. With the mixer still on low speed, add 2 more cups of flour. Raise the speed to medium and slowly add just enough of the remaining flour so the dough doesn't stick to the bowl. Add the flour slowly; you can always add more but you can't take it out. Knead on medium speed for about 8 minutes, adding flour as necessary.
• Dump the dough out onto a floured surface and knead by hand for a minute, until the dough is smooth and elastic. Grease a bowl with butter, put the dough in the bowl, then turn it over so the top is lightly buttered. Cover the bowl with a damp towel and allow it to rise for one hour, until doubled in volume.
• Grease two 9 x 5-inch loaf pans with butter. Divide the dough in half, roll each half into a loaf shape and place each in a prepared pan. Cover again with the damp towel, and allow to rise again for an hour, until doubled in volume.
• Meanwhile, preheat the oven to 350 degrees F. When the dough is ready, brush the tops with the egg white and bake the breads for 40 to 45 minutes, until they sound hollow when tapped. Turn them out of the pans and cool completely on a wire rack before slicing.

Steps:

• Dissolve yeast and sugar in 1/2 cup warm water.
• Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
• Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
• Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
• Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.

Steps:

• In a bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour and yeast. In a saucepan, heat milk, water, honey, butter and salt to 120°-130°; add to flour mixture. Blend on low speed until moistened; beat on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough of the remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into two loaves; place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375° for 40-45 minutes. Remove from pans to cool on wire racks.

Steps:

• Start by:.
• 1,Gathering and measure out all ingredients.
• 2, Warm the Water to 105 degrees Fahrenheit.
• 3, Warm the Honey to 80 to 90 degrees Fahrenheit.
• 4, Warm the Butter to room temperature.
• 5, Mix the Bread Flour and the Wheat flour together (DRY) in a bowl before you add it to the bread pan.
• 6, Put the water and honey in the bread pan and add the flour making sure to cover all liquids by leveling off the flour with a rubber spatula.
• 7, Make a small well in the middle for the yeast making sure not to go to deep.
• (Reminder: The yeast can not touch any wet ingredients until the mixing starts.).
• 8, Add salt and 1/2 of the butter to one side of the bread pan on top of the flour.
• 9, Add dry milk and 1/2 of the butter to the other side of the bread pan on top of the flour.
• 10, Place the yeast into the well you made in the flour.
• 11, Now place the bread pan inside the bread machine and select the cooking cycle.
• 12, You can use the quick bread cycle on your Zojirushi® Bread Machine, however I have found that the Home Made Cycle below works better.
• Bread Machine Home Made Cycle Setting:.
• 5min Pre Heat, 28 Min Kneading, 20min First Rise, 40min Second Rise and 60min Bake time.
• Bake on the light setting. (you can change the bake time depending on how you like your bread).
• Softer Crust:.
• If you like a softer crust, once the bread is done, remove the bread pan from the bread machine and leave the bread in the bread pan cooling for 10 to 15 min depending on how soft you like your crust. The longer you leave it the softer it will be.(be careful to long and it will get soggy). Then remove the bread from the pan, place it on a cooling rack and continue to cool for another 15 to 20 min for a total of 30min of cooling, then slice and eat.
• For slicing I recommend using an electric knife.
• Note:.
• Even though the Zojirushi® bread machine will preheat the ingredients I have found it works best to warm some of the ingredients before you put them in the bread pan.
• Reminder:.
• You may need to adjust water or flour for your climate, i.e., Temperature, Humidity and Altitude!

Steps:

• Place all ingredients in a bread machine in the order listed above and use the dough setting.
• When it is done, let it rise for about an hour.
• When the dough is twice its original size, punch it down and split it into rolls.
• If you want authentic Outback size, make about 8 tubular loaves.
• I prefer to make 12 rolls.
• The dough is sticky, so make sure you use a well-floured cookie sheet and plenty of flour on your hands.
• Sprinkle the entire surface of the loaves with cornmeal and then let them rise again.
• Bake for 20-24 minutes at 350.

Steps:

• Load ingredients in the order given.
• Set your machine for regular or delayed bake cycle.

Steps:

• Grease a large loaf pan with butter, margarine, or shortening.
• Combine yeast, honey, warm water and melted butter/margarine in mixing bowl with a whisk. (if you grease your measuring cup for the honey, the honey will come out of it more easily).
• Stir the three types of flour into the honey/water/yeast mixture with a large spoon.
• Knead for ten minutes or until the dough feels soft and elastic. If you have a bread machine with a non-heated knead cycle - on mine it's the pasta dough cycle, you can let your bread machine do the kneading for you.
• Apply a little shortening/butter/oil to a large cutting board. After kneading, on the board, apply pressure to roll your dough into a smooth oblong bread shape a little shorter than the loaf pan. Place in greased loaf pan. Slit the top of the loaf down the middle with a sharp knife, not going quite all the way to the ends of the loaf.
• Preheat your oven just long enough to get it slightly warm (on mine this takes three minutes), then turn the oven OFF, and put the dough in for 40 minutes. After 40 minutes, leave the dough in the oven, turn the oven on, set to 375 F, and set the timer for another 40 minutes.
• When the bread is done the top should be brown. Leave the bread in the pan and allow it to cool on a cooling rack. I recommend allowing the bread to cool completely before removing it from the pan. Also the loaf will set better and be less crumbly if you freeze it once before using it.
• TIPS: An alternative to all purpose flour is King Arthur White Whole Wheat flour. And if you want a more whole grain taste/texture, experiment with adding some wheat germ or oatmeal to the recipe.

Steps:

• Add ingredients according to the manufacturer's directions to your bread machine. Use the wheat bread cycle and light color setting.

Steps:

• Preheat oven to 350.
• Lightly greast a 9x5 inch loaf pan.
• In a large bowl, combine flours, baking powder, salt and brown sugar.
• Add 1/4 c honey and beer, stirring well.
• Pour into prepared loaf pan.
• Brush 1 tablespoon honey and melted butter over dough.
• Bake 50 minutes.

Steps:

• Dissolve yeast and sugar in 1/2 cup warm water.
• Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl.
• Mix in yeast mixture, and let rest 15 minutes.
• Add white flour, and process until dough forms a ball.
• Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes.
• Place the dough in a buttered bowl, and turn to coat.
• Cover the bowl with plastic wrap.
• Let dough rise for 45 minutes, or until almost doubled.
• Punch down, and divide dough in half.
• Roll out each half, and pound out the bubbles.
• Form into loaves, and place in buttered 9x5 inch bread pans.
• Butter the tops of the dough, and cover loosely with plastic wrap.
• Let rise in a warm area until doubled; second rise should take about 30 minutes.
• Place a small pan of water on the bottom shelf of the oven.
• Preheat oven to 375 degrees F.
• Bake for 25 to 35 minutes, or until tops are dark golden brown.
• Butter crusts while warm.
• Slice when cool.

Steps:

• Place the warm water in large bowl. Sprinkle in yeast, stir until dissolved and let stand until creamy. Add the warm milk, honey, oil, salt, and 1 1/2 cups all-purpose flour; blend well. Stir in whole wheat flour and mix well. Add the remaining all-purpose flour, 1/2 cup at a time, until the dough is soft and workable (there may be some flour left over).
• Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a lightly oiled bowl and turn the dough to grease the top. Cover the bowl with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Lightly grease a 9x5 inch loaf pan. Punch the dough down and turn onto a lightly floured surface. Form dough into a loaf and place into the prepared pan. Cover and let rise in a warm place until doubled in size, about 45 minutes. Preheat oven to 375 degrees F (190 degrees C).
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven for 35 minutes or until top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaf from the pan and cool on a wire rack.