My family loves homemade bread. We eat is hot out of the oven with dinner then enjoy french toast the following morning! I hate how some homemade breads are only good the first day and then gets hard and unusable the next day. This bread was great, it stayed soft for days after, even soft enough for sandwiches I used whole wheat flour to add some whole grain goodness but feel free to use all white flour. The biggest trick to making bread is not using to much flour. Gradually add flour to your mixture until the dough comes together and sticks to your finger a little bit. Don't be afraid to have sticky dough, that makes the best bread!
Honey Wheat Bread
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http://www.favfamilyrecipes.com/
Ingredients
3 cups really warm water
1 1/2 Tbsp. yeast (or 2 yeast packets)
1/4 c. shortening (I used soft butter)
1/4 c. honey
1 Tbsp. salt
about 6 cups of flour ( I used 1 1/2 cups whole wheat to about 4 cups white)
Instructions
Dissolve and wait until yeast froths (about 5 minutes) then add the rest of the ingredients.
Add flour a cup at a time until you have a soft dough. Knead and put into a bowl. Cover with a cloth and let raise about an hour or until it has about doubled in size. (It raises much better if you put in front of a window with the sun shining in or on top of a warm oven).
Knead again and place bread into baking tins and raise again for another hour.
Bake at 350 for 30 minutes until brown on the top. Butter the top of the bread while still in the oven and let cook another 2 min. Remove and let cool about 10 minutes in the pans, then turn out and cool 10 more minutes before slicing.
Makes 3 regular or 2 large loaves.
Ingredients
3 cups really warm water
1 1/2 Tbsp. yeast (or 2 yeast packets)
1/4 c. shortening (I used soft butter)
1/4 c. honey
1 Tbsp. salt
about 6 cups of flour ( I used 1 1/2 cups whole wheat to about 4 cups white)
Instructions
Dissolve and wait until yeast froths (about 5 minutes) then add the rest of the ingredients.
Add flour a cup at a time until you have a soft dough. Knead and put into a bowl. Cover with a cloth and let raise about an hour or until it has about doubled in size. (It raises much better if you put in front of a window with the sun shining in or on top of a warm oven).
Knead again and place bread into baking tins and raise again for another hour.
Bake at 350 for 30 minutes until brown on the top. Butter the top of the bread while still in the oven and let cook another 2 min. Remove and let cool about 10 minutes in the pans, then turn out and cool 10 more minutes before slicing.
Makes 3 regular or 2 large loaves.
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