Round Honey Wheat Bread July 3, 2007

This is my first attempt at making bread by my own two hands. Usually I use my bread machine but I wanted to try this recipe. I guess next time I will try to make them look more pretty. They are not round like they are suppose to be. I think I did good for my first time. Now I just need to see how they taste.

Here it is:

Honey Wheat Bread:

1 cup milk

3/4 cp shortening

1/2 cp honey

2 tspns salt

4-1/2 cps all-purpose flour

1-1/2 cps whole wheat flour

2 packages (1/4 ounce each) active dry yeast.

3/4 cp warm water (110 to 115 degrees)

3 eggs

1 teaspoon butter, melted

In a large saucepan, bring milk to a boil over medium heat, stirring constantly. Remove from the heat. Stir in the shortening, honey and salt until shortening is melted. Cool to 110 to 115 degrees. Combine the flours;set aside.

In a large mixing bowl, dissolve yeast in warm water. Add milk mixture and eggs. Beat in half of the flour mixture until smooth. Stir in enough remaining flour mixture 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. Turn onto a lightly floured surface; divide in half. Shape into round loaves. Place each loaf on a greased baking sheet. Cover and let rise until doubled, about 35 minutes, with a sharp knife, make a deep x in top of each piece of dough.

Bake at 375 degrees for 30-35 minutes or until golden brown. Remove from pans to wire racks; brush with butter. Cool completely.

This makes two loaves.

I added flax seeds to mine.