Prep 10 mins
Cook 3 mins
This is from a cookbook I bought a long time ago and have changed a few things in this recipe. I use pancake syrup to replace the honey. Makes 1 1/2 lbs loaf in bread machine.
- 236.59 ml water, plus
- 14.79 ml water
- 7.39 ml salt
- 59.14 ml honey
- 354.88 ml white flour
- 354.88 ml whole wheat flour
- 14.79 ml shortening
- 7.39 ml shortening
- 14.79 ml dry milk
- 4.92 ml fast rising yeast
- Select whole wheat or basic/white setting, and medium crust.
- Remove baked bread from machine and cool on wire rack.
Beautiful texture, beautiful taste. I used orange blossom honey and 1 whole packet of rapid rise yeast. I used the dough cycle only and finished the loaf in the oven @350Â° for 35 minutes. Made for Spring PAC 09.
This is great bread! Our whole family loves it. I have to double the recipe to please my family of eight. Like *Pixie*, I did not bake in my bread machine. I used my grandma's bread pan and baked at 350 F for 25-30 min. Oh, you MUST add four teaspoons of vital wheat gluten. I tried baking this as a double recipe in a 16x4" pan and it was TERRIBLE! It was doughy in the middle and nobody ate it. If you make a double batch, bake it in two, 5x9" pans. This is great bread!
This bread was great! I did add about an extra 1/2 teaspoon of yeast as one teaspoon just didn't seem right for the amount of flour in the recipe. It does make a rather small for 1.5 lbs yet tasty loaf. Thanks for sharing.