Honey-Graham Bread Recipe
Ingredients
| Yeast package | 2 | |
| 1 3/4 c. lukewarm milk | ||
| Shortening | 1/4 Cup (16 tbs), softened | |
| Honey | 1/2 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| 3 3/4 c. graham flour | ||
| Flour | 2 1/2 Cup (16 tbs) | |
Directions
Soften yeast in 1/2 cup warm water.
Combine milk, honey and salt in large bowl; add yeast mixture.
Beat in shortening and 1 cup graham flour well; add re- maining flour.
Mix until dough leaves side of bowl.
Turn out onto floured board; knead until dough is smooth, elastic and no longer sticky.
Place in greased bowl; cover.
Let rise in warm place for about 1 hour or until doubled in bulk.
Punch down.
Let rise a second time until doubled in bulk.
Punch down.
Shape into 2 loaves; place in 9 x 5 x 3-inch loaf pans.
Bake at 375 degrees for about 45 minutes.
Yield: 2 loaves.
Combine milk, honey and salt in large bowl; add yeast mixture.
Beat in shortening and 1 cup graham flour well; add re- maining flour.
Mix until dough leaves side of bowl.
Turn out onto floured board; knead until dough is smooth, elastic and no longer sticky.
Place in greased bowl; cover.
Let rise in warm place for about 1 hour or until doubled in bulk.
Punch down.
Let rise a second time until doubled in bulk.
Punch down.
Shape into 2 loaves; place in 9 x 5 x 3-inch loaf pans.
Bake at 375 degrees for about 45 minutes.
Yield: 2 loaves.
Chef
