Homemade Honey Wheat Bread

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Submitted by Lynne Almasy of Hubbard, OH
 

Ingredients:

  • 1 cup warm water
  • 1 tbsp olive oil
  • 1 egg
  • 3 1/2 cups flour
  • 1 tsp salt
  • 2 tsp yeast
  • 1/2 cup honey

Directions:

  1. In the bowl of a bread machine put: all ingredients.
  2. Process on the dough setting. 
  3. If you don’t have a bread machine you can mix by hand and knead for 5 minutes, or until elastic. 
  4. Or mix it in your stand mixer with a dough hook until elastic.
  5. When cycle is complete, place on a floured surface and knead a few times. 
  6. Divide dough in two. 
  7. Place into 2 greased loaf pans.
  8. Cover with a clean dish towel and let rise one hour. 
  9. This recipe does not rise really high at this point.
  10. Bake in a preheated 350 degree oven for 20-25 minutes-until it’s brown on top.
  11. Especially good with homemade butter! 

 

Here’s how I make my butter:

  • 1/2 pint whipping cream (this is almost always ultra-pasturized, it will still make butter)
  • sea salt to taste
  1. Let cream sit out on counter for about an hour before you start. 
  2. Place in a pint mason jar and screw on the lid. 
  3. Start shaking it! 
  4. First it will turn a little thick, then to whipping cream, then it will separate into a liquid and butter! 
  5. Pour off the liquid. 
  6. This is buttermilk, not the cultured kind, but makes great biscuits and pancakes. 
  7. Save it up to 2 days in the fridge. 
  8. Place the butter in a bowl and cover it with iced water. 
  9. Using a spatula work it around in the butter. 
  10. Drain. 
  11. Sprinkle with salt and repeat the iced water step. 
  12. You are done. 
  13. You can smear the butter into candy molds, refrigerate for 30 minutes and unmold. 

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