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Prep Time: 16 Minutes Cook Time: 30 Minutes |
Ready In: 46 Minutes Servings: 14 |
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Ingredients:
1 package dry yeast (about 2 1/4 teaspoons) |
1 cup warm water (100° to 110°) |
2 1/4 cups bread flour, divided |
1 cup whole wheat flour |
3 tablespoons honey |
2 tablespoons butter, melted |
1 teaspoon salt |
cooking spray |
Directions:
1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
2. Lightly spoon flours into dry measuring cups; level with a knife. Add whole wheat flour, honey, butter, and salt to yeast mixture; beat with a mixer at medium speed 2 minutes or until smooth. Gradually add 2 cups bread flour to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
4. Punch dough down. Roll dough into a 14 x 7-inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a short edge, pressing to eliminate air pockets; pinch seams and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
5. Preheat oven to 375°.
6. Bake at 375° for 30 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.
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