Hi Protein Honey Wheat Bread Recipes

HI-PROTEIN HONEY WHEAT BREAD

Steps:

• In large bowl, combine 2 cups all purpose flour, salt and yeast; blend well.
• In medium saucepan, heat water, honey, margarine and cottage cheese until very warm (120 to 130*).
• Margarine does not need to melt completely.
• Add warm liquid and eggs to flour mixture.
• Blend at low speed until moistened; beat 3 minutes at medium speed.
• By hand, stir in whole wheat flour, oats, nuts and enough all purpose flour to form a soft dough.
• On floured surface, knead dough until smooth and elastic, about 10 minutes.
• Place in greased bowl; cover loosely with plastic wrap and cloth towel.
• Let rise in warm place (80 to 85*) until light and doubled in size, about 1 hour.
• Generously grease two 8x4 or 9x5-inch loaf pans.
• Punch down dough.
• Divide dough into 2 parts; shape into loaves.
• Place in greased pans.
• Cover; let rise in warm place until light and doubled in size, about 1 hour.
• Heat oven to 375*.
• Uncover dough.
• Bake 35 to 40 minutes or until loaves sound hollow when lightly tapped.
• Immediately remove from pans; cool on wire racks.
• For softer crusts, brush tops of loaves with melted margarine, if desired.
• Yield: 2 (16 slice) loaves.

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.

HIGH PROTEIN HONEY WHEAT BREAD

Steps:

• Generously grease two 9x5x3 inch loaf pans.
• combine two cups of the bread flour, salt and yeast in a large bowl,mix well.
• heat water, honey and margarine in a small saucepan until very warm 120 to 130 degrees--butter does not have to be melted.
• add warm liquid,cottage cheese and eggs to flour mixture.
• beat at low speed until moistened, then beat 3 minutes at medium speed, stir in whole wheat flour, oats and nuts, plus enough of the bread flour to form a soft dough.
• knead dough on a floured surface about 10 minutes or until smooth and elastic.
• place dough in a large greased bow.
• turn to bring greased side up, cover with damp towel.
• let rise in a warm place until doubled, about 90 minutes.
• punch dough down, divide into two parts and let rest, covered with inverted bowl for 10 minutes.
• shape into two loaves, place in prepared pans, and let rise until double, about 1 hour.
• bake in 375 degree oven for 35 minutes or until loaves sound hollow when lightly tapped.
• removes from pans immediately, let cool on wire rack.

GREAT HARVEST HONEY WHOLE WHEAT BREAD COPYCAT

Steps:

• In a large bowl, add water, yeast, honey and salt. Let it rest for 5 minutes (or until the yeast foams).
• Add in flour 1 cup at a time, kneading it between each cup of flour added if you are making it by hand. If you are making it with a mixer (like a Bosch or Kitchen Aid), use a paddle attachment and just let it mix while you add the flour.
• Knead bread for about 5 minutes. If the dough is sticky, add only enough flour so that the dough barely pulls away from the bowl. Every time I make bread, the amount of flour I use varies - humidity and elevation will make a big difference too. I usually use between 10-11 cups.
• Preheat oven to 170 degrees; turn the oven off, and let dough rise inside the oven for 15 minutes.
• Carefully remove bowl from oven. Spray the back of your hand with cooking spray and punch down the dough. Form into a log and cut in half, forming two larger-sized loaves. Put into 2 greased loaf pans.
• Again, preheat oven (if it?s not warm anymore) to 170 degrees and let the dough in the pans rise in the oven for 20-30 minutes, or until the dough doubles in size.
• Remove dough from oven and set oven temperature to 350 degrees. Once oven is pre-heated, place the loaves back in the oven and bake for 30 minutes.
• Remove from pans immediately and let cool completely on a cooling rack.