Butter Honey Wheat Bread Recipes

HONEY WHEAT BREAD

Steps:

• Combine the yeast, 1/4 C of warm water, and 1/2 tsp of the honey to a small bowl. Let the yeast proof. This means to wait until it is bubbly, to show you that the yeast is alive and kicking!
• While the yeast is proofing, add the remaining bread ingredients (remaining water, remaining honey, butter, salt and flour) to the bowl of a stand mixer.
• Once the yeast has proofed, pour it into the stand mixer and begin mixing slowly with the dough attachment. Once all of the flour is combined, knead for 5 minutes. The dough will be sticky, but you should be able to pull off some dough and roll it into a little ball. If it is too sticky for that, add a little extra flour.
• Cover the bowl with plastic wrap and let it rise in a warm place for 1 hour, or until double in size.
• Shape dough into a loaf by rolling the dough and tucking in the ends and place in a shortening coated bread pan. Cover with plastic wrap and rise for an additonal 30 minutes.
• Turn on the oven to 375°.
• Bake at 375° for 25 - 30 mintues. Brush the top with butter during the last 5 minutes of baking if deesired.
• Cool for 15 mintues before slicing.

BUTTERMILK HONEY WHEAT BREAD

Steps:

• Combine the yeast, whole wheat flour, all purpose flour, baking soda, salt, honey, oil, and buttermilk into pan of a bread machine.
• If baking in bread machine use medium temperature setting.
• If baking in an oven, use manual or dough cycle to knead dough. Remove from bread maker, and place in a greased loaf pan. Let rise until doubled in size. Bake in a preheated 350 degree F (175 degree C) oven for 25 minutes, or until bottom of loaf sounds hollow when tapped.

BUTTER HONEY WHEAT BREAD

Steps:

• Put ingredients into bread machine in the order suggested by the manufacturer. Process for large (1-1/2 pound) loaf, wheat setting.

BUTTER HONEY WHEAT BREAD

Steps:

• Put ingredients into bread machine in the order suggested by the manufacturer.
• Process for large (1-1/2 pound) loaf, wheat setting.

HONEY WHEAT BREAD

Steps:

• In a bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour and yeast. In a saucepan, heat milk, water, honey, butter and salt to 120°-130°; add to flour mixture. Blend on low speed until moistened; beat on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough of the remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into two loaves; place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375° for 40-45 minutes. Remove from pans to cool on wire racks.

PEANUT BUTTER AND HONEY BREAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Mix together the flour, baking powder, cinnamon, and salt.
• In a separate bowl, beat the eggs.
• Mix the peanut butter, milk, and honey in with the eggs.
• Pour the flour mixture in and mix until no clumps remain.
• Add in the chopped banana and mix to distribute it evenly.
• Pour the batter into three small greased loaf pans.
• Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.