Nancy - here is my response to Valeria.
Sorry! Chris
What do you do with the whole wheat flour?? Valeria
Valeria, I am so sorry! I neglected to add the whole wheat
flour to the recipe directions. Here are the corrections! By
the way, this is a T & T recipe!
Chris in NM
Honey Whole Wheat Bread
3 1/2 to 4 cups all purpose white flour
2 1/2 cups whole wheat flour
2 packages dry yeast
1 tablespoon Salt
1 cup milk
1 cup water
1/2 cup honey
3 tablespoons Shortening
1 egg
In large mixer bowl, combine 1 C. all purpose white flour,
yeast and salt: mix well. In saucepan heat milk, water,
honey and shortening until warm (shortening does not need to
melt) add to flour mixture, add egg. Blend at low speed
until moistened: beat 2 min. at med. Speed. By hand,
gradually stir in remaining all-purpose flour and whole
wheat flour to make a firm dough. Knead on floured surface
until smooth and elastic, about 5 min. Place in greased
bowl, turning to grease top. Cover, let rise in warm place
until light and doubled, about 1 hour.
Punch down dough. Divide into 2 parts. On lightly floured
surface, roll or pat each half to a 14 x 7 inch rectangle.
Starting with the shorter side, roll up tightly, pressing
dough into roll with each turn. Pinch edges and ends to
seal. Place in greased 9 x 5 inch loaf pans. Cover; let rise
in warm place until light and doubled, about 30 minutes.
Bake at 375 degrees for 35 to40 minutes until golden brown.
Remove from pans. Cool. Makes 2 loaves. Oven at 375 degrees.
Recipe about 65 years old.
Old Time Recipes From Chris in NM
http://www.nancyskitchen.com
