Subj : Wheat Bread Month - 4
To   : All
From : Dave Drum
Date : Sun Jan 16 2022 00:02:04

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Touch Of Honey Wheat Bread
 Categories: Breads
      Yield: 2 Loaves
 
      1 c  + 2 tb Undiluted CARNATION
           - Evaporated Milk; divided
    1/2 c  Water
      2 pk (1/4 oz ea) active dry yeast
    1/3 c  Honey
  1 1/2 ts Salt
  1 1/4 c  Whole wheat flour
      2 c  All-purpose flour; divided
           Sesame and/or poppy seeds
 
  In a small saucepan, combine 1 cup evaporated milk and the
  water and heat to lukewarm (105ºF/40ºC - 115ºF/45ºC). Pour
  into large mixer bowl and stir in the yeast and honey. Let
  stand 5 to 10 minutes until foamy.
  
  Add the salt, whole wheat flour, and 1 cup of all-purpose
  flour. Beat on medium speed until smooth and elastic.
  Gradually beat in the remaining all-purpose flour, beating 6
  to 8 minutes to make a soft sticky dough. Place the dough in
  a large, greased bowl, turning the dough to coat all sides.
  Cover and let rise in a warm draft-free place for about 1
  hour or until doubled.
  
  Divide the dough in half, form into two round loaves, and
  place on a well-greased cookie sheet. Cover and let rise in
  a warm draft-free place for 30 to 40 minutes. Brush gently
  with the remaining 2 tablespoons of evaporated milk;
  sprinkle with the seeds. Bake in a preheated, 325ºF/160ºC.
  oven for 20 to 30 minutes or until the bread sounds hollow
  when tapped. Cool on wire racks.
  
  Makes 2 loaves.
  
  VARIATIONS: Shape honey wheat dough into your favorite
  shapes (i.e. braided loaf, knots, or cloverleaf rolls).
  Proceed as directed above. Reduce cooking time 15 to 20
  minutes for rolls.
  
  Recipe: Nestle Food Company
  
  Sherri made this bread in her DAK bread machine. She added
  the dry ingredients first as per the DAK instructions:
  yeast, salt, whole wheat flour and all-purpose flour and
  then the wet: honey, 1 cup of evaporated milk, and water.
  She did not use the 2 tablespoons of evaporate milk on the
  top of the loaf. Nor did she use the seeds. The bread turned
  out fine.
  
  Her second loaf collapsed slightly in the center. She
  thought maybe this was due to not letting the bread stay in
  the machine through the complete cool-down cycle. Her third
  loaf seems to support this theory; she left it in the
  machine and it did not collapse.
  
  Makes great grilled cheese sandwiches; we use Velveeta.
  (This is my favorite bread to date.)
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... URA Redneck if your dog can smoke a cigarette.

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