• Wheat Bread Month - 4

    From Dave Drum@1:229/452 to All on Sun Jan 16 00:04:16 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Touch Of Honey Wheat Bread
    Categories: Breads
    Yield: 2 Loaves

    1 c + 2 tb Undiluted CARNATION
    - Evaporated Milk; divided
    1/2 c Water
    2 pk (1/4 oz ea) active dry yeast
    1/3 c Honey
    1 1/2 ts Salt
    1 1/4 c Whole wheat flour
    2 c All-purpose flour; divided
    Sesame and/or poppy seeds

    In a small saucepan, combine 1 cup evaporated milk and the
    water and heat to lukewarm (105ºF/40ºC - 115ºF/45ºC). Pour
    into large mixer bowl and stir in the yeast and honey. Let
    stand 5 to 10 minutes until foamy.

    Add the salt, whole wheat flour, and 1 cup of all-purpose
    flour. Beat on medium speed until smooth and elastic.
    Gradually beat in the remaining all-purpose flour, beating 6
    to 8 minutes to make a soft sticky dough. Place the dough in
    a large, greased bowl, turning the dough to coat all sides.
    Cover and let rise in a warm draft-free place for about 1
    hour or until doubled.

    Divide the dough in half, form into two round loaves, and
    place on a well-greased cookie sheet. Cover and let rise in
    a warm draft-free place for 30 to 40 minutes. Brush gently
    with the remaining 2 tablespoons of evaporated milk;
    sprinkle with the seeds. Bake in a preheated, 325ºF/160ºC.
    oven for 20 to 30 minutes or until the bread sounds hollow
    when tapped. Cool on wire racks.

    Makes 2 loaves.

    VARIATIONS: Shape honey wheat dough into your favorite
    shapes (i.e. braided loaf, knots, or cloverleaf rolls).
    Proceed as directed above. Reduce cooking time 15 to 20
    minutes for rolls.

    Recipe: Nestle Food Company

    Sherri made this bread in her DAK bread machine. She added
    the dry ingredients first as per the DAK instructions:
    yeast, salt, whole wheat flour and all-purpose flour and
    then the wet: honey, 1 cup of evaporated milk, and water.
    She did not use the 2 tablespoons of evaporate milk on the
    top of the loaf. Nor did she use the seeds. The bread turned
    out fine.

    Her second loaf collapsed slightly in the center. She
    thought maybe this was due to not letting the bread stay in
    the machine through the complete cool-down cycle. Her third
    loaf seems to support this theory; she left it in the
    machine and it did not collapse.

    Makes great grilled cheese sandwiches; we use Velveeta.
    (This is my favorite bread to date.)

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