Honey Wheat Bread Recipe

Name: Honey Wheat Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 c. milk; 1/2 c. honey; 3/4 c. warm water; 3 pkg. active dry yeast; 4 1/2 c. all-purpose flour; 3 eggs, slightly beaten; 4 1/2 c. all-purpose flour; 2 c. whole wheat flour; 3/4 c. shortening; 1 tsp. salt; 1 tsp. butter

Servings: persons

1 c. milk
1/2 c. honey
3/4 c. warm water
3 pkg. active dry yeast
4 1/2 c. all-purpose flour
3 eggs, slightly beaten
4 1/2 c. all-purpose flour
2 c. whole wheat flour
3/4 c. shortening
1 tsp. salt
1 tsp. butter

1
In saucepan, heat milk just until bubbles form around edge of pan.
2
Remove from heat.
3
Add shortening, honey and salt, stirring until shortening is melting.
4
Let cool to lukewarm.
5
Sprinkle yeast over water in mixing bowl.
6
Stir to dissolve yeast.
7
Stir in milk mixture and eggs.
8
Combine flours, add 2/3 of flour.
9
Mix at low speed.
10
Mix rest of flour by hand.
11
Cover bowl with wax paper and towel.
12
Place in warm draft-free area one hour.
13
Grease bread pans.
14
Knead dough by hand and divide in equal parts, about 4. Place in pans and let stand 40 to 50 minutes.
15
Preheat oven to 350u00b0.
16
Bake 45 to 50 minutes.
17
Let cool.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. milk, 1/2 c. honey, 3/4 c. warm water, 3 pkg. active dry yeast, and more.

Yes, Honey Wheat Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Honey Wheat Bread

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