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Best Darn Bread (Honey Harvest Wheat Bread), American
I love homemade bread, and try to make it as often as I can. About 2 weeks ago, my daughter decided she would give it a try and shunned my cookbooks for this simple recipe on the back of the yeast packet. It is some of the best bread I have ever tasted! I am posting it here to share, and also because it is on the back of the yeast packet now...but who knows about next time. This is one recipe I don't want to lose!
We use the organic wheat flour they sell at Albertsons.
Place ½ cup warm water in large bowl. Sprinkle in yeast, stir until dissolved. Add remaining water, honey, oil, salt, and 1 cup flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm, draft free place until doubled in size, about 1 hour.
Punch dough down, remove to lightly floured surface. Roll dough to 12 x 8-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place seam side down in greased 9x5 inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 20 minutes.
Bake at 375° F for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
Contributed by Fleischmann's Recipe # 517, 2007
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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