Butter Honey Wheat Bread Recipes

HONEY WHEAT BREAD

Steps:

• Combine the yeast, 1/4 C of warm water, and 1/2 tsp of the honey to a small bowl. Let the yeast proof. This means to wait until it is bubbly, to show you that the yeast is alive and kicking!
• While the yeast is proofing, add the remaining bread ingredients (remaining water, remaining honey, butter, salt and flour) to the bowl of a stand mixer.
• Once the yeast has proofed, pour it into the stand mixer and begin mixing slowly with the dough attachment. Once all of the flour is combined, knead for 5 minutes. The dough will be sticky, but you should be able to pull off some dough and roll it into a little ball. If it is too sticky for that, add a little extra flour.
• Cover the bowl with plastic wrap and let it rise in a warm place for 1 hour, or until double in size.
• Shape dough into a loaf by rolling the dough and tucking in the ends and place in a shortening coated bread pan. Cover with plastic wrap and rise for an additonal 30 minutes.
• Turn on the oven to 375°.
• Bake at 375° for 25 - 30 mintues. Brush the top with butter during the last 5 minutes of baking if deesired.
• Cool for 15 mintues before slicing.

BUTTERMILK HONEY WHEAT BREAD

Steps:

• Combine the yeast, whole wheat flour, all purpose flour, baking soda, salt, honey, oil, and buttermilk into pan of a bread machine.
• If baking in bread machine use medium temperature setting.
• If baking in an oven, use manual or dough cycle to knead dough. Remove from bread maker, and place in a greased loaf pan. Let rise until doubled in size. Bake in a preheated 350 degree F (175 degree C) oven for 25 minutes, or until bottom of loaf sounds hollow when tapped.

SIMPLE WHOLE WHEAT BREAD

Steps:

• In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
• Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
• Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.

BUTTER HONEY WHEAT BREAD

Steps:

• Put ingredients into bread machine in the order suggested by the manufacturer.
• Process for large (1-1/2 pound) loaf, wheat setting.

PEANUT BUTTER AND HONEY BREAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Mix together the flour, baking powder, cinnamon, and salt.
• In a separate bowl, beat the eggs.
• Mix the peanut butter, milk, and honey in with the eggs.
• Pour the flour mixture in and mix until no clumps remain.
• Add in the chopped banana and mix to distribute it evenly.
• Pour the batter into three small greased loaf pans.
• Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

HONEY WHEAT BREAD

Steps:

• 1. Make the starter. Combine yeast and water in a medium size mixing bowl. Stir until the yeast is fully dissolved. Add flour and stir until thoroughly mixed.
• 2. Cover with a cloth and let stand for exactly 30 minutes.
• 3. Make the dough. Combine water, honey, and yeast in the bowl of a heavy duty stand mixer (fitted with paddle attachment). Stir until the yeast is fully dissolved. Add shortening, flour, salt and starter. Mix until combined then remove paddle attachment and put on the dough hook attachment.
• 4. Mix on low speed until the dough is fully developed. To determine whether it is fully developed, start testing after the dough comes together and leaves the sides of the bowl. To test, stop the mixer and take a small piece of dough and stretch it slowly with thumb and index fingers of each hand. If the dough tears easily, mix it for a few more minutes, and test again. It's fully developed when the dough forms a translucent "window" when stretched.
• 5. Divide the dough into 2 pieces. Roll each into a smooth ball. Place on waxed paper and cover with a warm, damp cloth. Let rest at room temperature for 30 minutes exactly.
• 6. Preheat oven to 400 F now so it will be hot enough when time to bake.
• 7. Form the dough into loaves and place into greased loaf pans. Cover with a warm, damp cloth and let rise for 30 minutes in a warm spot (like on top of the oven).
• 8. Make three scores on the top of each loaf with a sharp knife. Spray with water and bake for 30-40 minutes or until the crust is deep golden brown.
• 9. Remove the bread from the oven and let cool for 30 minutes before slicing. : )

HONEY WHEAT BREAD I

Steps:

• Dissolve yeast and sugar in 1/2 cup warm water.
• Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
• Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
• Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
• Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.