Recipe by Judy Sandman, Columbus, Ohio
First place and Best of Show, Honey & Bee items (Bread), 2017
Baking temperature: 350 degrees
Baking time: 35 minutes
Yield: 2 loaves
Ingredients
- 2 c milk, scalded, then cooled
- 2 pkgs. Active dry yeast
- ¼ c Ohio honey
- 4 T butter
- 2 t salt
- 1 large egg
- 2 c whole wheat flour
- 1 c white wheat flour
- ½ c wheat bran
- ½ c wheat germ
- 2 T vital wheat gluten
- 3 ½ to 4 c bread flour
Instructions
- In a large mixing bowl combine heated milk, yeast, honey, butter, salt and egg. Mix thoroughly
- Combine all dry ingredients and gradually add to yeast mixture until dough comes together
- Knead for a minimum of 8 – 10 minutes
- Place dough in greased bowl, and turn to expose greased side; cover with saran wrap
- Allow to rise until dough doubles, about 1 hour (gluten aids in a more rapid rising)
- Divide dough into two loaves, shape and return to loaf pans (I use 8 ½” stoneware pans)
- Brush tops of loaves with melted butter
- Let rise one more time, about 40 minutes
- Preheat oven to 350 degrees.
- Bake in oven for 30-35 minutes or internal temperature registers 190 degrees
- Remove to cooling racks