Saturday, November 13, 2010

Honey Wheat Bread

I tell you what, you go on vacation for two weeks and coming home is a shocker.  I have been home for four days and am still out of sorts.  This morning before work I managed to somehow stain my shirt and then got my hair stuck in the button trying to change out of it.  I cannot manage to sleep later than 5:30AM, suffering from reverse jet lag because I am totally exhausted by about 7PM.  You would think that I would be able to transition back home better. 

This bread is a great transitional bread.  Maybe you aren't sure you want to jump feet first into the whole wheat bread thing.  Try this.  The whole wheat flour adds depth and character while still being soft and sweet.  It is one of my family's favorite breads and it makes two loaves, so you can always share.

Honey Wheat Bread
1 1/2 cups water
1 cup small curd cottage cheese
1/2 cup honey
1/4 cup margarine or butter
1 cup wheat flour
2 tablespoons sugar
2 teaspoons salt
3 teaspoons instant yeast
1 egg
4-5 cups all purpose flour

Combine water, cottage cheese, honey, and margarine in a saucepan and heat until the butter is melted.  Remove from heat and allow toll cool a bit.

In another bowl, combine 2 cups of all purpose flour, whole wheat flour, sugar, salt, yeast and egg.  Add warm liquid and stir together.  Stir in remaining flour until you have a stiff dough.

Knead until smooth and elastic (about 2 minutes).  Place in a greased bowl, cover, and allow to rise until dough is doubled in size (about 45-60 minutes)

Turn dough out on floured surface and knead again for a minute.  Divide dough in half and shape into two loaves.  Place into greased bread pans, cover, and allow to raise again until the loaves just rise over the rim of the pan.

Bake at 350 degrees for 40-50 minutes for full loaves.  Allow to cool.


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