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Honey Butter Split Top Whole Wheat Bread Recipe

by CookEatShare Cookbook

Ingredients

3 c. stone-grnd whole wheat or possibly graham flour 2/3 c. honey 1/4 c. shortening 1 tbsp. salt

2 Packages reg. or possibly quick- acting active dry yeast 2 1/4 c. very hot water (120-130 degrees) 3 to 4 c. all-purpose or possibly unbleached flour 1/4 c. butter

Directions

1. Mix whole wheat flour, 1/3 c. honey, shortening, salt and yeast in 4-qt bowl; add in hot water. Beat on low speed, scraping bowl frequently, 1 minute. Repeat, mixing on medium speed for 1 minute. Stir in sufficient flour, 1 c. at a time, to make dough easy to handle. Turn dough onto lightly floured surface; knead till smooth and elastic, about 10 min.
2. Place in greased 2 1/2 qt bowl; turn greased side up. Cover and let rise in hot place till double, 40 to 60 min. (Dough is ready if indentation remains when touched). Punch down dough; divide into halves. Let rest 5 min.
3. Flatten each half with hands or possibly rolling pin into rectangle, 18 x 9 inches on lightly floured surface. (If dough shrinks, gently stretch into rectangle). Fold 9 inch sides crosswise into thirds, overlapping sides. Roll up tightly toward you, beginning at open end. Healthy pinch edge of dough into roll to seal well. Press each end with side of hand to seal; fold ends under loaf.
4. Place loaves, seam sides down, in 2 greased loaf pans, 9 x 5 x 3 inches Or possibly 8 1/2 x 4 1/2 x 2 1/2 inches. brush loaves lightly with butter and sprinkle with crushed oats or possibly whole wheat flour if you like. Let rise till double, 35 to 50 min.
5. Use a slightly sharp knife to cut a 3/4 inch slit down the middle of the loaf (longwise). Pour in melted butter mixed with rest of honey. Bake at 375 degrees on low rack so which bread tops are in center of oven, 40-45 min.

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