Batterway Whole Wheat Bread
- Ready In:
- 2hrs 20mins
- Have water at 110°-115°F and all other ingredients at room temperature.
- Measure the first 3 ingredients into a bowl; blend. Set aside. Pour the water into a mixing bowl; add the yeast. Let stand 3 to 5 minutes; stir. Add the honey, shortening and 1/2 the flour-mixture. Beat 2 minutes with electric mixer on medium speed, or by hand until smooth. STOP MIXER. Add the rest of the ingredients and beat again with a spoon until smooth; 1 to 1 1/2 minutes. Scrape down batter from sides of bowl. Cover. Let rise in warm place until doubled -- about 30 minutes. Meanwhile, grease two 5 x 9- OR 4 1/2 x 8 1/2 - inch loaf pans.
- Beat down raised batter in about 25 strokes. This is a thick, somewhat sticky batter; spread evenly in the pans. Tap pans on table to settle the batter. Let rise until edges of batter comes to within 1-inch of tops of large pans or reaches tops of smaller pans -- about 30 minutes. .
- Bake 40 to 50 minutes. or until well browned on sides and tops, in preheated 375°F oven. Remove from pans and cool on rack. Brush with butter for soft crusts.
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RECIPE SUBMITTED BY
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!