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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.

  • 1 1/3 cups warm water (100° to 110° F)
  • 2 envelopes FLEISCHMANN's Active Dry Yeast
  • 1/3 cup honey
  • ¼ cup vegetable oil
  • 1 teaspoon salt
  • 3 to 3 ½ cups whole wheat flour
Preparation Instructions

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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