HONEY WHEAT BREAD
1 C Milk
3/4 C solid vegetable shortening
½ c honey
2 t salt
3/4 C warm water (105% to 115T)
2 pkg active dry yeast
3 large eggs, slightly beaten
4 ½ C unsifted all purpose flour
1 ½ C unsifted whole what flour
1 tsp butter, softened.
In a small saucepan over medium heat, heat milk until bubbles form around edge of pan. Remove pan from heat; add shortening, honey and salt, stirring until shortening is melted. Let cool to lukewarm. If possible check temp of warm water with thermometer.
Pour the warm water into the large bowl of an electric mixer. Sprinkle the yeast over the warm water; stir until yeast is dissolved. Stir in milk mixture and the eggs. Combine the all-purpose flour and the whole wheat flour. Add two thirds of flour mixture to yeast mixture, beating at low speed until blended.
Beat at medium speed until smooth, about 2 minutes. With a wooden spoon, gradually beat in remaining one-third of flour mixture. Mix with hand, squeezing dough between fingers 20 to 30 times, to develop the gluten in the dough. Cover the bowl with waxed paper and a towel.
Let dough rise in a warm place (85F) free from drafts until dough is above rim of mixer bowl, about 1 hour. Punch down dough; beat with a spoon until smooth, about 30 seconds. Lightly grease a 3 Quart casserole or ovenproof bowl. Turn dough into greased casserole; pat evenly.
Cover dough with a towel and let rise in a warm place free from drafts until double in bulk, about 40 minutes. Dough should rise slightly above rim of the casserole. Preheat oven to 375 F. With a sharp knife, cut a 4 inch cross about ½ inch dep in top of dough. Bake 45 minutes or until bread is browned.
Bread should sound hollow when tapped with knuckles. Remove to wire rack. Rub softened butter over top. Serve warm, cut inn wedges. To freeze: Cool; wrap in alum foil; freeze. To serve, thaw at room temp several hours Reheat at 325F for ½ hour.
Per service 249 calories 81 of which come from fat. 34 mg of Cholesterol 232 mg sodium.