Honey Wheat Bread

If you aren't familiar with bread baking, yeast proofing & kneading, check out a basic cookbook for more detailed instructions/technique. This is an abbreviated version (the way I make it). I use a heavy-duty Kitchen Aid mixer to 'knead' the dough, but you can use a mixing bowl to combine the ingredients and just knead the dough by hand for approximately 5 minutes. I usually buy wheat flour in bulk at Whole Foods Market, but King Arthur, Hodgson Mills, Gold Medal or Pillsbury works just as well. If you bake as much bread as I do, you might consider buying a large package of yeast from GFS; they sell a BIG bag (like 2 cups of dry yeast) for around $5.-6., which is a STEAL!

In 1 C warm water, stir in 1/2 tsp. sugar to dissolve. Add 4 tsp. dry yeast and stir to dissolve. Let it proof for 5 minutes or so until yeast starts bubbling/activating.

While the yeast is proofing, in a glass bowl, melt 4 Tblsp. butter (microwave) --- to the melted butter, add 6 Tblsp. honey and 1-1/2 C. milk. Microwave for another minute or so, or just until milk is warm. Stir well.

In a large mixing bowl (or metal Kitchen Aid mixing bowl), combine the milk/honey/butter with the proofed yeast. Mix it up to combine. Add 2-1/2 cups wheat flour, 1 teasp. salt, 1 cup BREAD flour (higher gluten % than standard all purpose white flour) and mix well. Continue adding flour 1/4 cup at a time, until the dough gets thick and starts holding together. The total amount of dough varies - between 5-6 cups... be careful not to add TOO much flour though- that would produce a very dense, dry, tough bread.

Once all the flour is added, put a dough hook on the mixer and knead the dough for 5 minutes. You can also do this by hand on a wooden board or countertop - sprinkling with flour to keep the dough from sticking. Remove it from the mixing bowl and continue kneading by hand for another minute or 2.

After the dough is thoroughly kneaded, place it in a lightly oiled ceramic bowl, put it in a warm, draft-free area (NOT A HOT OVEN!), cover it with a towel and let it rise until doubled in bulk, about an hour. Once the dough has risen, punch it down and turn it onto a lightly floured surface. If you want to form the dough into loaves (baked in a pan), divide the dough in half. Grease 2 standard sized loaf pans. Knead each section of dough and form into loaves- place in the pans.

If you want a more 'free' style loaf, knead the dough, divide into equal parts and shape into balls - using a rolling pin, roll into a circle (frisbee shape), or whatever shape you prefer. Place the dough onto a lightly greased cookie sheet. Let the dough rise another 20 minutes, whether in a pan, or shaped on a sheet.

Preheat the oven to 350 degrees. Bake the free formed loaves for approx. 18-24 minutes - check after 18 minutes to ensure that it's fully baked (lightly golden brown on top & bottom). The dough in loaf pans will take a bit longer, possibly another 10-15 minutes.

Again, check a cookbook with detailed instructions on bread baking if you're not very familiar with it. I could SHOW you how to do this much better than writing it out! :-)