* Exported from MasterCook *
Honey-Grain Bread
Recipe By :Better Homes and Gardens(c) Complete Book of Baking
Serving Size : 0 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 to 3 1/2 cups all-purpose flour
2 packages active dry yeast
1/2 teaspoon ground cinnamon
2 cups water
1/4 cup honey
1/4 cup butter or margarine
1/4 teaspoon salt
2 1/2 cups whole wheat flour
1 1/2 cups muesli
1. In a large mixing bowl, stir together 2 cups of the all-purpose flour, the
yeast, and cinnamon; set aside.
2. In a small saucepan, heat and stir water, honey, butter, and salt just
until warm (120 - 130 degrees) and butter almost melts. Add honey mixture to
the flour mixture. Beat with an electric mixer on low to medium speed for 30
seconds, scraping the sides of the bowl constantly. Then beat on high speed
for 3 minutes. Using a wooden spoon, stir in whole wheat flour, muesli, and
as much of the remaining all-purpose flour as you can.
3. Turn the dough out onto a lightly floured surface. Knead in enough of the
remaining all-purpose flour to make a moderately soft dough that is smooth
and elastic (6 to 8 minutes total). Shape the dough into a ball. Place dough
in a lightly greased bowl, turning once to grease the surface. Cover and let
rise in a warm place until double (about 45 minutes).
4. Punch dough down. Turn dough onto a lightly floured surface. Divide dough
in half. Cover and let rest for 10 minutes. Lightly grease two 8 x 4 x 2-inch
loaf pans; set aside.
5. Shape each half into a loaf by gently pulling into a loaf shape, tucking
edges beneath. Place the shaped loaves in the prepared pans. Cover and let
rise in a warm place until nearly double in size (about 30 minutes).
6. Bake in a 375F oven for 30 to 35 minutes or until bread sounds
hollow when you tap the top with your fingers (if necessary, cover loosely
with foil the last 10 minutes of baking to prevent overbrowning). Remove
loaves from pans and cool on wire racks. Place in an airtight container or
bag and store at room temperature for up to 3 days.
TO MAKE AHEAD: Prepare and bake bread as directed; cool completely. Place
bread in a freezer container or bag and freeze for up to 3 months. Before
serving, thaw bread at room temperature for 2 hours.
mc-formatted and posted by: Dotti004@aol.com
Yield:
"2 Loaves"
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