Honey Wheat Sandwich Bread

[hendrb01]

Honey Wheat Sandwich Bread

This recipe is a combination of 3 recopies from Lou Seibert Pappa’s The Bread Book. The Basic White Bread, Whole Wheat Bread, and Honey White Bread. This is one of my favorite recopies and makes an excellent bread for a classic Ham and Cheese Sandwich, or a whole wheat breakfast toast.

Ingredients:

2 Packages active dry yeast (4 ½ teaspoons).
1 cup warm water. (105 – 115f).
1 cup warm milk. (105 – 115f).
1/3 cup honey.
2 ½ tsp salt.
3 tbs butter (Softened).
2 ½ Cups Whole Wheat Flour
2 ½ Cups Bread Flour
Whites of one egg.

Directions:

In a bowl of warm water dissolve the 2 packages of active dry yeast. While waiting for the yeast to dissolve (Approx. 5 min.). Add 1 cup warm milk, 1/3 cup honey and the 3 tbs of softened butter to your mixing bowl.

Once the yeast has dissolved, add the water/yeast mixture to the mixing bowl. Then add the 2 ½ cups of whole wheat flour and 1 cup of bread flour. Add the 2 ½ tsp salt on top of the flour and turn your stand mixer with dough hook on to its low setting (1 on the Bosch Universal Plus Mixer). Mix for 5 minutes until combined.

Slowly add the remaining 1 ½ cups bread flour, to make a dough and continue mixing for an additional 10 – 15 Minuets adding additional flour as needed).

Turn dough out on a lightly floured bread boad, and knead by hand until dough is no longer sticky.

Place dough in a greased (I rub the inside of the bowl with butter), placing it in a warm and dry area covered in a damp kitchen towel to rise for 90 minutes.

Just before the dough has finished rising, grease 2 9 x 5 in. bread pans (Again I rub the pans with butter).

Once the dough has risen to double its size, use two fingers to punch the dough down and again turn out on the bread board kneading it down and shaping it into a ball.

Cut the ball in half and shape into 2 loaves, placing each loaf into one of the two bread pans.

Cover the bread pans with the same damp kitchen towel and let rise in a cool/dry place for approx. 45 minutes, until double in size.

During the last 15 – 20 minutes, preheat your oven to 375f.

Make the egg glaze, by mixing the egg white with 1 tbs of water.

Once the dough has risen, make a shallow 1 in. slice down the middle of the loaves, then using a soft brush, brush the tops of each loaf with the egg glaze.

Place the bread in the preheated oven, and bake for 40 – 45 minutes, or until brown and the loaves sound hollow when thumped.

Remove from oven, and pans placing each loaf on a wire rack to cool for 30 – 40 minutes before cutting.