Honey Wheat Bread

From Hot Off the Griddle #23, January 1994.

INGREDIENTS

  • 1 1/2 cups water
  • 1 cup creamed cottage cheese
  • 1/2 cup Ontario honey
  • 1/4 cup margarine or butter
  • 5 1/2 to 6 cups all purpose flour
  • 1 cup whole wheat flour
  • 2 Tbsp Ontario honey
  • 3 tsp salt
  • 2 Tbsp active dry yeast (2 packets)
  • 1 egg

METHOD

  1. Heat first four ingredients until very warm (120 deg. F.).
  2. In a large bowl, blend warm liquid, 2 c. all purpose flour, honey, salt, yeast and egg at low speed until moistened.
  3. Beat 2 minutes at medium speed.
  4. By hand, stir in enough remaining flour to form a stiff dough.
  5. Knead on floured surface until smooth and elastic, about 2 minutes.
  6. Place dough in a greased bowl; turn over once.
  7. Cover, let rise in moist warm place until light and doubled in size, 45 to 60 minutes.
  8. Grease (not oil) two 9” x 5” loaf pans.
  9. Punch dough down, divide and shape into 2 loaves.
  10. Place in prepared pans.
  11. Cover, let rise in moist warm place until doubled in size, 45 to 60 minutes.
  12. Heat oven to 350F. Bake 40 to 50 minutes or until deep golden brown.
  13. Immediately remove from pans; cool.

If desired, brush warm loaves with melted margarine or butter.

Makes 2 loaves.

Posted on September 9, 2015 and filed under breads, muffins & scones.