Honey Wheat Bread I

Recipe View Activate the Yeast: In a small bowl, dissolve the yeast and sugar in 1/2 cup of warm water. Let stand for 5-10 minutes until foamy. (Time: 5-10 minutes)

Recipe View Combine Wet and Dry Ingredients: In a food processor or large mixing bowl, combine the evaporated milk, 1/4 cup water, melted shortening, honey, salt, and whole wheat flour. Mix until well combined. (Time: 2 minutes)

Recipe View Incorporate Yeast and Rest: Add the yeast mixture to the flour mixture and stir to combine. Let the mixture rest for 15 minutes to allow the gluten to begin developing. (Time: 15 minutes)

Recipe View Add Bread Flour and Knead: Gradually add the bread flour, mixing until a dough forms. Knead the dough for approximately 80 seconds in a food processor or for 10 minutes by hand until smooth and elastic. (Time: 10 minutes)

Recipe View First Rise: Place the dough in a lightly buttered bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 45 minutes, or until almost doubled in size. (Time: 45 minutes)

Recipe View Shape the Loaves: Punch down the risen dough and divide it in half. Roll out each half, pressing out any large air bubbles. Shape the dough into loaves and place them in buttered 9x5 inch bread pans. (Time: 10 minutes)

Recipe View Second Rise: Butter the tops of the loaves and cover loosely with plastic wrap. Let rise in a warm area until doubled in size, about 30 minutes. (Time: 30 minutes)

Recipe View Prepare to Bake: Place a small pan of water on the bottom shelf of the oven to create steam. Preheat the oven to 375 degrees F (190 degrees C). (Time: 10 minutes)

Recipe View Bake the Bread: Bake for 25 to 35 minutes, or until the tops are a deep golden brown. (Time: 25-35 minutes)

Recipe View Finish and Cool: Immediately butter the crusts while warm to add a beautiful shine and prevent them from hardening. Let the bread cool completely before slicing and serving. (Time: 15 minutes cooling)