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39
Honey Whole-Wheat Bread
A hearty wheat bread flavored with honey.
Makes 1 loaf (10 servings)
1 cup warm water (105°F to 110°F)
1 tablespoon honey
2 teaspoons active dry yeast
1½ cups whole-wheat flour
¾ cup bread flour
¾ teaspoon salt
1½ tablespoons unsalted butter, cut into
½-inch pieces, room temperature
Nonstick cooking spray or unsalted
butter, softened, for greasing the
loaf pan
1. Put the warm water, honey and yeast into
a large mixing bowl. Stir to dissolve the
yeast and let stand for 5 to 10 minutes.
Mixture will foam and bubble – this
means the yeast is active and alive.
2.
Put the flours and salt in a separate
mixing bowl. Using the dough hooks, mix
on Speed 1 for 5 to 10 seconds; reserve.
Using the dough hooks, mix the yeast
mixture on Speeds 1 to 2 while adding
the flour/salt, ½ cup at a time. Mix in
each addition of flour, before adding the
next, so that no flour is visible in between.
The dough at first will be a batter, and
slowly, as the flour is added, the batter
will form a rough dough ball. (If a good
amount of dough is clinging to the
walls of the bowl, add an additional 1
to 3 tablespoons of bread flour; avoid
adding more).
3.
Once all of the flour has been
incorporated, add the butter and knead
on Speed 3 for about 2 minutes. The
dough will feel sticky. Dust the dough
ball lightly with flour and place it in a
resealable food storage bag, pressing out
any air before sealing. Let rise in a warm,
draft-free place until doubled in size,
about 1 hour.
4.
Lightly coat one standard loaf pan with
cooking spray or unsalted butter. Punch
dough to deflate. Shape into loaf and
place in prepared pan. Cover and let rise
until nearly doubled, about 1 hour.
5.
About 15 minutes before baking, preheat
oven to 400°F. Place loaf in preheated
oven and bake for 30 to 35 minutes, until
bread is browned and sounds hollow
when tapped. Remove from loaf pan and
cool on a wire rack. Bread slices best
when allowed to cool completely before
cutting. Crust will soften as it cools.
Nutritional information per serving (1 slice):
Calories 123 (15% from fat) • carb. 21g • pro. 4g
fat 2g • sat. fat 1g • chol. 5mg • sod. 1mg
calc. 14mg • fiber 3g
Rosemary Olive Oil Rolls
These rolls go well with dinner, but could also
be used as small sandwich rolls.
Makes 12 rolls
¼ cup flavorful, extra virgin olive oil
1½ tablespoons chopped,
fresh rosemary
2¼ teaspoons active dry yeast
1 cup warm water (105°F to 110°F)
3¼ cups unbleached bread or
all-purpose flour
1¾ teaspoons kosher salt
Cornmeal for the baking sheet
1. Combine the olive oil and rosemary, let
stand 10 minutes or longer. Put the yeast
and warm water into a large mixing bowl
with a pinch of the flour. Stir to dissolve
yeast and let stand for 5 to 10 minutes.
Mixture will foam and bubble – this
means the yeast is alive and active.
2.
Put the flour and salt into a separate,
small mixing bowl. Using the dough
hooks, mix on Speed 1 for 5 to 10
seconds; reserve. Using the dough
hooks, mix the yeast mixture on Speed
1 while adding the olive oil/rosemary,
following with ½ cup of the flour/salt. Mix
on Speeds 1 to 2 until smooth, about 30
to 40 seconds. Continue adding the flour,
½ cup at a time, mixing completely, about
30 to 40 seconds, until no flour is visible
after each addition. The dough at first
will be a batter, and slowly, as the flour is
added, the batter will form a dough ball
that cleans the sides of the mixing bowl.
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