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Honey Whole Wheat Bread PDF Print E-mail

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HOney_Wheat_Bread

Recipe © 2013 by Beth Hensperger and used by permission of The Harvard Common Press

This bread contains honey for sweetness and a combination of milk and water for tenderness. This one is a slow riser, so don't despair. It is best eaten the day it is baked.

Ingredients

2-POUND LOAF:
1⁄2 cup water
2⁄3 cup milk
1⁄3 cup honey
1 large egg
1 1⁄2 tablespoons butter, cut into pieces
2 2⁄3 cups bread flour
1 1⁄3 cups whole wheat flour
1 tablespoon plus
2 teaspoons gluten
2 1⁄2 teaspoons salt
1 tablespoon SAF yeast or
1 tablespoon plus
1⁄2 teaspoon bread-machine yeast

Directions


 1. Place all the ingredients in the pan according to theorder in the
manufacturer's instructions. Set crust on medium and program forthe
Basic cycle; press Start. (This recipe is not suitable for use with
the Delay Timer.)

2. When the baking cycle ends, immediately remove the breadfrom the pan and place it on a rack. Let cool to room temperature beforeslicing.

Notes

Parve margarine (such as Earth Balance) and soy milk may be substituted for dairy ingredients.

Recipe, bread, kosher, dairy, parve

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