Honey Whole Wheat Loaf

My husband loves wheat loaves. He loves the texture and the chewiness. It also happens that my BIL/SIL have honeybees, so every year we get a good supply of homemade honey. One of the few loaves that hubby loves so much is honey whole wheawt loaf, which I found in breadworld.com in my search for loaves with honey and wheat. Everyone in the family loves this. If I can't get my stepdaughter to eat supper, she will gobble up any rolls or loaves I put on the table that are tender and warm.

Recipe courtesy of breadworld.


Ingredients:

Makes 1 Loaf

1-1/2 to 2 cups all-purpose flour
1-1/2 cups whole wheat flour
1 envelope FLEISCHMANN'S RapidRise Yeast
1 teaspoon salt
1/2 cup milk
1/4 cup water
3 tablespoons honey
2 tablespoons butter or margarine
1 large egg
1 egg (beaten with 1 tablespoon of water)

Directions:

In a large bowl, combine 1/2 cup all-purpose flour, whole wheat flour, undissolved yeast, and salt. Heat milk, water, honey, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup all-purpose flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly oiled surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 3 equal pieces; form each into a smooth ball. Place, side by side, in greased 8-1/2 x 4-1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Brush top with beaten egg and water. Bake at 375oF for 35 to 40 minutes or until done. Remove from pan; cool wire rack.

Nutritional Information:
Per Serving :
Serving Size: 1 slice (1/12 of recipe)
Serving Weight: 2.2 ounces (62 g)
Calories 160; Total fat 3 g; Saturated fat 1.5 g;
Cholesterol 25 mg; Sodium 230 mg; Carbohydrates 30 g;
Dietary fiber 2 g (0.9 g / oz); Sugars 5 g; Protein 5 g