Janell's Honey Wheat Bread

This is a wonderful way to use your Kitchen Aid Mixer. Amber, you will want one after tasting this bread. These directions are for using it in your Mixer.

Add in order to the mixer bowl:

2 1/2 C Warm Milk (I use skim)
2 T Sugar
2 t Salt
1/3 C Oil (I use Canola)
1/3 C Honey
3 C Bread Flour

Mix these ingredients with your paddle until well blended, then change to bread hook and add the rest while kneading with the hook:

3 C Wheat Flour
1/2 C Wheat Flour mixed with 2 T Instant Yeast

Knead with dough hook for about 10 minutes. The dough will come away from the sides of the mixing bowl. Grease another bowl with cooking spray and turn out your dough into the new bowl. Cover the bowl with a warm, wet cloth. If you have a heating pad, put the bowl on it with the setting at Medium High. Let rise for about 25-30 minutes. (The dough will be about double.) If you don't have a heating pad, you can put the bottom of the bowl in warm water for about that length of time (longer if the water cools down too much). Or you can just let it rise on the counter for 1 to 2 hours.

After it has risen, you take the dough and divide it into 2. Take the one half and roll it with a rolling pin into a rectangle about as wide as your loaf pan. Make it flat with all the air bubbles out. Then roll it up (short side), pinching it together as you go. Pinch the sides and place into greased loaf pans, pressing it down. Repeat for the second loaf.

Set them on the heating pad (or which ever way you did it the first time), covered with a warm, wet towel. Let rise until they reach the top of the loaf pan. With the heating pad, it only takes until the oven is warmed up. I turn on the oven to 375 degrees as soon as I've set them back on the heating pad.

Bake for 28 minutes.

When done, baste the tops with butter and turn out onto a cooling rack.