Description
This is a county fair blue ribbon winning loaf – it is delicate and soft.
Ingredients
- 1 (.25 ounce) package rapid rise yeast
- 1 teaspoon white sugar
- ½ cup warm water (110 degrees F/45 degrees C)
- 1 (12 fluid ounce) can evaporated milk
- ¼ cup water
- ¼ cup melted shortening
- ¼ cup honey
- 2 teaspoons salt
- 2 cups whole wheat flour
- 3 cups bread flour
- 2 tablespoons butter
Instructions
- 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 9×5 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.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 2 hrs 30 mins
Servings: 24