Honey Wheat Bread

1. 1

   Place about 1/2 cup warm water in large bowl.

2. 2

   Sprinkle in yeast; stir until dissolved.

3. 3

   Add remaining water, honey, oil, salt and 1 cup flour.

4. 4

   Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

5. 5

   Stir in enough remaining flour to make a soft dough.

6. 6

   Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.

7. 7

   Place in a greased bowl, turning to grease top.

8. 8

   Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

9. 9

   Punch dough down; remove to lightly floured surface.

10. 10

    Roll dough to 12 x 8-inch rectangle.

11. 11

    Beginning at short end, roll up tightly as for jellyroll.

12. 12

    Pinch seam and ends to seal.

13. 13

    Place, seam side down in greased 9 x 5-inch loaf pan.

14. 14

    Preheat oven to 375F Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.

15. 15

    Bake at 30 to 35 minutes or until lightly browned.

16. 16

    Remove from pan; cool on wire rack.

No additional tips available.