Prep 45 mins
Cook 1 hr 30 mins
This is the first bread I learned to make, at my grandmother's side in her kitchen in Turlock. Still one of my favorites.
- 2 (2 1/4 ounce) packages yeast
- 1⁄2 cup warm water
- 1⁄3 cup honey
- 1 tablespoon salt
- 1⁄4 cup shortening
- 1 3⁄4 cups warm water
- 6 -7 cups wheat flour
- Dissolve the yeast in the 1/2 cup of warm water in a large bowl.
- Stir in the honey, salt, shortening, 1 3/4 cups warm water, and 3 1/2 cups of the flour. Beat until smooth.
- Add flour, 1/2 cup at a time, until the dough leaves the sides of the bowl almost clean.
- Turn the dough onto a lightly floured board and knead for about 10 minutes.
- Shape the dough into a ball and place in a greased bowl. Turn the dough so the greased side is up. Cover with a clean towel and let rise until double, about 1 hour.
- Punch the dough down and divide in half.
- Shape into 2 loaves and place in greased loaf pans.
- Cover and let rise about 1/2 hour.
- Heat the oven to 375 degrees.
- Place the loaves on a low rack so the tops of the loaves are about in the center of the oven.
- Bake 40 to 45 minutes.
Let me begin by saying that I am not a very good baker. In fact, prior to the other night, I had never made bread successfully. This is the first yeast bread recipe I've been able to make work and it was great! I decided to go half-whole wheat flour and half-bread flour, just to be on the safe side, but next time I will be a little braver and try all whole wheat flour. I will let you know how it turns out!
I tried this recipe because the one I usually use has vital wheat gluten in it and I was all out, and, boy, am I glad I did! This was so light! Usually whole wheat loaves tend to be bricks, but this is definitely an exception. Even my dh gave it a "That's really good" (usually, his comments are "it's alright") and he asked my to make it again. Thanks for a simple, everyday whole wheat bread recipe!