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Honey Wheat Bread In A Bag

Ingredients
 


INGREDIENTS

4 cup all purpose flour
3 1/4 cup whole wheat flour
2 package active dry yeast
2 1/2 cup warm water
1/4 cup honey
1/4 cup non-fat dry milk powder
2 tbsp vegetable oil
1 tbsp salt




 
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Preparation
 
DIRECTIONS: 1. Combine 1 C all purpose flour, 2 pkg yeast, 1 C warm
water and 1 T honey in a 2 gal heavy duty freeze plastic bag (Ziploc
Jumbo) 2. Squeeze upper part of bag to force out air. Close top of
bag tightly between thumb and index finger. Rest bag on table, mix by
working bag with fingers about 20 seconds or until all ingredients
are completely blended. Let bag rest about 15 minutes. 3. Add
remaining ingredients, except flour. 4. Mix by working bag with
fingers. Add Whole wheat flour; mix thoroughly. Then gradually add
remaining all purpose flour until a stiff dough is formed, about
2-1/2 C or until dough pulls away from bag. 5. Turn dough out onto
floured surface. Divide dough in half. Knead each half 5 minutes or
until dough is smooth and elastic. Add more flour, if necessary.
Cover with plastic bag. Let rest 10 minutes. 6. Flatten dough into a
12 x 7 inch rectangle. At narrow end fold corners to center to form a
point. Beginning with point roll dough tightly towards you. Pinch the
edges to seal. Press dough at each end to seal and fold ends under.
7. Place seam down in a greased 8-1/2 x 4-1/2 x 2-1/4 loaf pan.
Repeat with second loaf. 8. Cover loosely with plastic bag and let
rise in warm place 45-60 minute or until doubled. Uncover. Bake on
lower rack in 400 F oven 30-35 minutes or until deep golden brown.
Remove from pan immediately. Cool on rack. Makes 2 (1-3/4 lb) loaves.

 

 
Servings: 40

 

 

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