Honey Wheat Bread
2c warm water (110 degrees F/45 degrees C)
2c whole wheat flour
1 Tbsp active dry yeast
1 tsp salt
1/3c vegetable oil
5c all-purpose flour
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.
Fabulous Honey White Bread
1 1/4c warm milk
1 1/2 Tbsp honey (stir spoon around in warm milk to get all the honey)
1 1/2 Tbsp butter flavor shortening
1 1/2 tsp salt
3c white flour
1 1/2 tsp bread machine yeast (or amount specified by yeast for 3 c flour)
Place ingredients in bread pan in order specified by your manual.
Use the white bread and light crust setting.
Your dough should be slightly tacky to the touch and soft when you press down on it, like play-dough when you first open it. If too dry add warm milk 1 teaspoon at a time. If too wet add white flour 1 Tablespoon at a time.