Honey Whole Wheat Bread
3 1/2 to 4 cups all purpose white flour
2 1/2 cups whole wheat flour
2 packages dry yeast
1 tablespoon Salt
1 cup milk
1 cup water
1/2 cup honey
3 tablespoons Shortening
In large mixer bowl, combine 1 C. all purpose white flour, yeast and salt: mix
well. In saucepan heat milk, water, honey and shortening until warm (shortening
does not need to melt) add to flour mixture, add egg. Blend at low speed until
moistened: beat 2 min. at med. Speed. By hand, gradually stir in remaining
all-purpose flour to make a firm dough. Knead on floured surface until smooth
and elastic, about 5 min. Place in greased bowl, turning to grease top. Cover,
let rise in warm place until light and doubled, about 1 hour.
Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat
each half to a 14 x 7 inch rectangle. Starting with the shorter side, roll up
tightly, pressing dough into roll with each turn. Pinch edges and ends to seal.
Place in greased 9 x 5 inch loaf pans. Cover; let rise in warm place until light
and doubled, about 30 minutes. Bake at 375 degrees for 35 to40 minutes until
golden brown. Remove from pans. Cool. Makes 2 loaves. Oven at 375 degrees.
Recipe about 65 years old.
Old Time Recipes From Chris in NM