Honey Whole Wheat Desert Bread

1 package or 2 1/4 teaspoons active dry yeast
3 cups room temperature milk
1/2 cup honey, divided in half
4 cups whole wheat flour
2 well-beaten eggs
1/2 cup butter
1 tablespoon salt
3-4 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger or nutmeg
Oven:  350°

In large mixing bowl, combine the milk, yeast, and 1/4 cup of the sugar or honey, stirring well.  Add whole-wheat flour, one cup at a time, beating thoroughly.  Cover bowl loosely and allow to sit in a warm place (like the top of your water heater) for 1 hour or until doubled in size.

Add eggs, additional sugar or honey, butter and salt.  Stir in all-purpose flour a cup at a time, sifting spices into first cup.  Knead on floured board until smooth and elastic.  Allow to rise in a covered greased bowl until doubled in bulk.  Punch down, knead a couple of minutes then allow to rise again until doubled.  Divide dough into 3 sections; roll each section out, spread with desired fillings and roll up as for a loaf.

Allow to rise on greased baking sheet until doubled.  Bake 30-45 minutes.  Rub tops with butter while still hot from oven.  Cool on racks.

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