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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 48 |
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When we moved to Seattle, a wonderful lady in our neighborhood, Gloria Rose, took me under wing and shared many fabulous recipes with me. This recipe of her's became a favorite of my family's.Kelly Jo Yaksich, Bennington, Nebraska Ingredients:
3-1/2 to 4 cups king arthur unbleached bread flour |
2-1/2 cups king arthur premium 100% whole wheat flour |
2 tablespoons active dry yeast |
1 tablespoon salt |
1 cup water |
1 cup milk |
1/2 cup honey |
3 tablespoons butter |
1 egg |
king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, combine 2 cups bread flour, 1 cup whole wheat flour, yeast and salt. In a small saucepan, heat the water, milk, honey and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir into the remaining whole wheat flour and enough remaining bread flour to form a stiff dough.
2. Turn onto a surface lightly dusted with all-purpose flour; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; let rest for 10 minutes. Turn onto a lightly floured surface; divide into thirds. Shape each into a loaf. Place in three greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
4. Bake at 350° for 35-40 minutes or until golden brown. Cover loosely with foil if tops brown too quickly. Remove from pans to wire racks to cool. Yield: 3 loaves (16 slices each).
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