- Of course I had to try it on a day we were bracing for a hurricane and the humidity was through the roof... I don't suggest that and do look forward to making it in September when the weather will be beautiful.
- When I looked at the dough after 10 minutes it was a perfect gorgeous ball. At the end of the dough cycle it was a sticky wet mess (very similar to the Artisan Bread in 5 Minutes dough). I just spooned it out (plopped it really) into a bread pan.
- Love that this recipe does not call for oil.
- It is a very active dough and rose in the pan quickly.
- I used an 8 1/2" x 4 1/2" pan and should have held some of the dough out, maybe fill a ramekin and use that for breadcrumbs. I will do that next time.
- I used King Arthur Flour Whole Wheat flour, it's a very fine grind, powdery like A/P.
- I fully expected to say that I'd cut back on the honey, but it's really good and not too sweet at all. I'm keeping the recipe as is and will be making this again-thanks April!
- This is what you want your kitchen to smell like! It's a nice nutty wheat bread and I think you'll like it if you try it:@)
- Now to find a white bread recipe...
Hope you've had at least one BLT while the tomatoes are ripe!
1 1/8 C warm water
2 1/2 tsp yeast
1/4 C honey or sugar-I used honey
1 tsp salt
2 Tblsp butter, softened
2 C A/P flour
1 C wheat flour
- Place water, yeast and honey into the bread machine and allow to proof for 10 minutes. Mixture should look foamy and bubbly.
- Add salt, butter and flours. Set bread machine to dough setting and turn on.
- Check dough after 10 minutes to make sure it's not too wet or too dry. If it is, add water or flour, a tablespoon at a time until it is the right consistency. (It should be slightly moist to the touch, and clearing the sides of the bread machine pan)
- Once the dough cycle is finished, place dough into a well greased 9 1/2 X 5 bread pan.
- Brush top of dough with melted butter and cover with a kitchen towel in a warm place. Allow to rest for 30 minutes.
- Place into a pre-heated 350 degree oven. Bake for 30 minutes.
- Remove from oven and allow to cool for 10 minutes, then turn out onto a rack and allow to cool completely. Slice and enjoy.