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Print this Recipe    Honey Wheat 02

Honey Wheat Bread

1 1/2 cups warm water
2 tablespoons butter, softened
1/2 cup honey
2 cups bread flour
1 2/3 cups wheat flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee
1 teaspoon salt
2 1/4 teaspoons yeast, (1 pkg.)
1 tablespoon caramel color, optional
cornmeal for dusting

If using a bread machine, add all of the ingredients for the dough
in the exact order listed into the pan of your machine. combines.
After the dough is created let it rest to rise for an hour or so.
Then remove it from the pan.

If you are not using a bread machine, combine the flours, cocoa,
sugar, coffee and salt in large bowl. Make a depression in the
middle of the dry mixture. Pour the warm water into this well,
then add the butter, honey and yeast. Slowly mix the ingredients
with a spoon, drawing the dry ingredients into the wet. When you
can handle the dough, begin to combine it by hand, kneading the
dough thoroughly for at least ten minutes, until it is very smooth
and has a consistent color. Set the dough into a covered bowl in
a warm place for an hour, to allow it to rise.

When the dough has risen to about double in size, punch it down
and divide it into 8 even portions (divide dough in half, divide
those halves in half, and then once more). Form the portions into
tubular shaped loaves about 8 inches long and 2 inches wide.
Sprinkle the entire surface of the loaves with cornmeal and place
them on a cookie sheet, or two. Cover the cookie sheet(s) with
plastic wrap and let the dough rise once more for another hour in
a warm location. 4. Preheat the oven to 350 degrees. Uncover
the dough and bake it for 20-24 minutes in the hot oven. Loaves
should begin to darken slightly on top when done. Serve warm with
a sharp bread knife and butter on the side. If you want whipped
butter, like you get at the restaurant, just use an electric mixer
on high speed to whip some butter until it's fluffy. Makes 8 small
loaves.

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