Honey Wheat Bread III

Recipe View Activate the Yeast (5 minutes): In a large bowl, combine the warm water and yeast. Stir gently until the yeast is dissolved. Let stand for 5 minutes, or until foamy. This indicates the yeast is active.

Recipe View Combine Wet and Dry Ingredients: Add the warm milk, honey, oil, and salt to the yeast mixture. Blend well. Gradually add 1 1/2 cups of all-purpose flour, mixing until smooth. Stir in the whole wheat flour until well combined.

Recipe View Knead the Dough (6-8 minutes): Gradually add the remaining all-purpose flour, 1/2 cup at a time, until the dough forms a soft, workable ball. You may not need to use all of the flour. Turn the dough out onto a lightly floured surface and knead for 6 to 8 minutes, or until smooth and elastic.

Recipe View First Rise (1 hour): Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with a damp cloth or plastic wrap. Let rise in a warm place for about 1 hour, or until doubled in size.

Recipe View Shape the Loaf (5 minutes): Lightly grease a 9x5 inch loaf pan. Punch down the risen dough and turn it out onto a lightly floured surface. Gently shape the dough into a loaf, and place it in the prepared pan.

Recipe View Second Rise (45 minutes): Cover the loaf pan with a damp cloth or plastic wrap. Let rise in a warm place for about 45 minutes, or until doubled in size.

Recipe View Bake (35 minutes): Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven for 35 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Recipe View Cool (1 hour): Remove the loaf from the pan and let it cool completely on a wire rack before slicing and serving. This is important for the texture of the bread.