Round Whole Wheat Loaves

SUBMITTED BY: Genny Monchamp

"Honey lends a mildly sweet taste to this hearty golden brown bread that everyone enjoys. For holidays, Mom often formed the dough into crescent rolls that baked up beautifully."

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PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 cup milk
3/4 cup shortening
1/2 cup honey
2 teaspoons salt
4 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 (.25 ounce) packages active dry yeast
3/4 cup warm water (110 degrees F to 115 degrees F)
3 eggs
1 teaspoon butter, melted

DIRECTIONS

In a large saucepan, bring milk to a boil over medium heat, stirring constantly. Remove from the heat. Stir in the shortening, honey and salt until shortening is melted. Cool to 110 degrees F to 115 degrees F. Combine the flours; set aside.
In a large mixing bowl, dissolve yeast in warm water. Add milk mixture and eggs. Beat in half of the flour mixture until smooth. Stir in enough remaining flour mixture to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into round loaves. Place each loaf on a greased baking sheet. Cover and let rise until doubled, about 35 minutes. With a sharp knife, make a deep X in top of each piece of dough. Bake at 375 degrees F for 30-35 minutes or until golden brown. Remove from pans to wire racks; brush with butter. Cool completely.

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Round Whole Wheat Loaves

SERVINGS

INGREDIENTS

DIRECTIONS