Homemade Honey Wheat Bread

Prep Time20

Cook Time18

Inactive Time2

Total Time2 38

Servings: loaves

Author: Constance Smith - Cosmopolitan Cornbread

To begin, grease & flour 4 4x9" loaf pans (or coat with my baking spray replacement.)
Combine all ingredients except 1/2 cup of the flour in the mixing bowl and run the mixer with the dough hook attachment, on low, for 14 minutes.
Add small amounts of the reserved flour if the dough is sticky.
Cover the bowl and let the dough rise, covered, in a warm place for 45 minutes, or until it is doubled in size.
Turn the dough out onto a floured surface.
Divide the dough into 4 equal portions and pat out a portion into a rectangle. Roll the dough up and place in a prepared loaf pan, seam-side down, and tucking the ends under.
Repeat this with all of the portions. Cover the loaves with a tea towel and let them rise in a warm place for about an hour, or until the loaves have doubled in size.
Heat your oven to 350 degrees.
Brush the tops of the loaves with a little milk.
Bake for 18 minutes.
Remove the loaves from the pans and let them cool on baking racks.
Enjoy!

If you are using store-bought wheat flour, do NOT use all wheat flour in this. At most, only use half wheat and half white bread flour. Store bought wheat is very, very dry, and will not create a very pleasant bread.
Turn your oven light on to create a gently warm environment in your oven for the dough to rise.
This recipe can easily be cut in half to make only 2 loaves.
This bread freezes well.

See This Recipe:

https://cosmopolitancornbread.com/basic-homemade-bread/