Honey Graham Bread
2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (100F to 110F)
2 teaspoons sugar
3 cups whole wheat flour
1-1/2 cups milk (room temperature)
1/2 cup honey
2 teaspoons salt
1/4 cup butter or margarine, softened
2-1/2 to 3 cups bread flour
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Combine yeast, 1/2 cup warm water, and suga in a 2-cup glass measuring
cup; let stand 5 minutes.
Beat yeast mixture, 1-1/2 cups whole wheat flour, and next 4 ingredients
at medium speed with an electric mixer until blended. Stir in remaining
1-1/2 cups whole wheat flour. Add bread flour, 1 cup at a time, beating
after each addition. Let stand 15 minutes.
Turn dough out onto a lightly floured surface, and knead 5 to 10 minutes
or until smooth and elastic. Place in a well-
oiled bowl, turning to oil top.
Cover and let rise in a warm place (85F), free from drafts, 1 hour or
until doubled in bulk. Punch dough down, and divide into 2 equal
portions. Shape each portion into a loaf; place loaves into 2 oiled 9-
x 5-inch loaf pans.
Cover and let rise in a warm place, free from draft, 30 to 45 minutes or
until doubled in bulk.
Bake in preheated oven at 375F for 20 minutes, cover loosely with
aluminum foil, and bake 15 more minutes or until loaf temperature
measures 190F (use an instant thermometer). Remove from pans, and cool
on wire racks.
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This recipe was submitted to Southern Living magazine by Agnes L. Stone
of Ocala, Florida. It makes excellent toast.
Enjoy! Bob the Tarheel Baker