Honey Wheat Bread
February 23, 2011
A friend of mine who I really admire is an avid cook -- and a great one at that. She's an awesome mom and wife, works full time and makes it all look effortless (a rare feat for most women). One way she likes to spend time with her kids is by getting them into the kitchen, where they make everything under the sun together. We had dinner at her house a while back and she put out a spread for us that would have made the most talented restaurant chef envious. Right in the center of the table was a loaf of fresh, homemade bread. It was warm, soft, made the whole house smell like a bakery and was nothing like the variety you would buy at the grocery in a plastic bag.
I don't know many kids who don't like to play with dough, so I decided to make some Honey Wheat Bread and get Kenya involved in the fun. Breads that contain yeast can be intimidating to bake at first, but this recipe couldn't be easier. Kenya has a blast dumping all of the ingredients in a bowl, mixing it up, watching the dough rise (a magical site for a little kid) and finally kneading and pulling apart the dough to make rolls for us to eat at dinner and use for sandwiches the next day.
Is it possible to be the perfect mom? Probably not, but at least we can have some fun with our kids and give it a try!
Honey Wheat Bread (Makes 2 Loaves or 24 Rolls)
- Prep Time:3 hours, (PT3H)
- Cook Time: 30 minutes, (PT30M)
- Total Time: 3 hours, 30 minutes, (PT3H30M)
Ingredients
- 2 1/2 cups warm water
- 1/3 cup honey
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1 package dry instant yeast (you can find it at any grocery)
- 2 cups whole wheat flour
- 4 cups bread flour (plus 1/2 cup extra to dust your work surface for kneading)
Preparation
- 1. Whisk the warm water, honey, butter, salt and instant yeast until the ingredients dissolve.
- 2. Gradually add the flours into the bowl, stirring with a whisk to combine.
- 3. Place the dough on a lightly floured work surface and knead for 10 minutes or until the dough is smooth (it’s done when you poke your finger in it and it bounces back).
- 4. Place in a large greased or oiled bowl, cover with plastic and place in a warm area (I like to set it on top of my oven) for 1 1/2 hours or until the dough has doubled in size.
- 5. After the dough has risen, place it on a floured work surface. Cut into 2 equal pieces if making loaves or into 24 equal pieces if making rolls.
- 6. Shape the dough into 2 even loaf shapes and place into two greased 9 x 5 inch loaf pans (or shape the 24 pieces into rolls and place on parchment lined sheet trays).
- 7. Cover the loaves with greased plastic wrap (so the dough doesn’t stick to it) and set aside in a warm place for 1 hour for loaves, 30 minutes for rolls or until the dough or rolls have doubled in size.
- 8. Preheat oven to 375 degrees.
- 9. Bake 50 minutes for loaves or 30 minutes for rolls.
- 10. Serve.
Laura
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