Hamilton Beach 22132H Use & Care - Page 13

840141600 ENv01.qxd 3/31/06 2:06 PM Page 13 Bread Honey Wheat Bread *Use mixer equipped with dough hooks 11⁄2 teaspoons (7.5 ml) active dry yeast 1⁄4 cup (60 ml) warm water 3⁄4 cup + 2 tablespoons (175 ml + 30 ml) milk 2 tablespoons (30 ml) butter or margarine, melted 2 tablespoons (30 ml) honey 1 teaspoon (5 ml) salt 11⁄2 cups (375 ml) whole wheat flour 1 to 2 cups (250-625 ml) all-purpose flour In a large mixing bowl, combine yeast and water. Stir until dissolved. Add milk, butter, honey, and salt. Stir until mixed. Add whole wheat flour and 1 cup (250 ml) of all-purpose flour and mix until blended. Add enough of the remaining flour and continue kneading until dough forms a smooth ball that is slightly sticky to the touch. Place dough in large, greased bowl and cover with a towel. Let rise until double in size, about an hour. Punch dough down and shape into loaf. Place loaf into 9x5-inch (23 x 13 cm) greased loaf pan and let rise until double in size, about 1 hour. Bake in 400°F (205ºC) oven about 30 minutes. Substitution: Follow the recipe, using the given amounts of whole wheat bread and all-purpose flour. Substituting all whole-wheat flour can result in a coarse and dense texture. Success Tip! Always store honey at room temperature, not in the refrigerator. Refrigeration promotes crystallization. Some crystallization will occur even at room temperature and this is normal. To remove crystals, place the jar of honey in warm water until crystals melt. 13