Honey Wheat Bread

By jeff and alli -
HONEY WHEAT BREAD
½ cup milk 1 ½ cup warm water
3 Tab. honey 5 – 6 cup flour (approx. 2 cup
2 tsp. salt         wheat flour and 3 – 4 cup white)
3 Tab. butter
1 Tab. yeast
Dissolve yeast in warm water.  (Add a few drops of honey or 1 Tab. of sugar to help yeast work).  Scald milk; stir in honey, salt, and butter. Cool to lukewarm. Add milk mixture to yeast and stir in 4 ½ cup flour.  Mix well. Add remaining flour, ½ cup at a time. Knead 7 to 10 minutes until smooth and elastic. Dough may be slightly sticky.  Place in a greased bowl, turning to grease top. Cover and let rise in a warm place until double in size, about 1 hour. (I place in oven over a pan of hot water)  Punch down (for extra light bread, punch and let rise again until double in size then punch again). Rest for 15 minutes. Divide dough in half. Roll out on lightly oiled surface into an 8-inch wide rectangle*  Roll up length wise and place each loaf in a greased 9 x 5 x 3 inch bread pan. Cover and let rise until doubled in size.
Bake at 400° for 30 minutes or until lightly browned.  Remove from pans and cool on wire racks.
Makes 2 loaves.
NOTE:  Tip – Use disposable gloves when kneading – dough doesn’t stick to the gloves and clean up is a breeze.

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