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March 16th, 2009

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Butter Top Honey Whole Wheat Bread Recipe

From the Kitchen of Joe Valencic

Makes 2 Loaves or 20 Rolls


    ½ C (4 oz.) milk

    3 tablespoons honey

    2 teaspoons salt

    3 tablespoons butter or margarine

    2 (¼ ounce) packages active dry yeast or 2 teaspoons Instant Yeast (.34 oz.)

    1-½ C (13 oz.) warm water (105 F to 110 F)

    2 C (10 oz) Whole Wheat Flour

    3-4 C (1# 5 oz.) Unbleached bread flour


1. Combine milk, honey and butter in small saucepan. Heat over low heat and stir until butter melts and honey dissolves. Cool to lukewarm (less than 110 F). In a separate bowl, combine all dry ingredients and thoroughly blend together.

2. If using active dry yeast, dissolve yeast in warm water in warmed bowl and let stand for 10 minutes. If using Instant Yeast, just add it to the flour and mix it in before adding liquids.

3. Add lukewarm milk mixture and water to 3 C (15 oz.) flour. Attach bowl and dough hook. Turn to speed 2 and mix 1 minute. Continuing on speed 2, add remaining flour, ½ C (2.5 oz.) at a time (slowly so it doesn't fly out of bowl), until dough clings to hook and cleans side of bowl. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch. (At this point I take the dough and knead it for 5-7 minutes, if needed, adding flour as needed, until I get the feel I want from the dough … smooth & elastic).

4. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about an hour.

5. Punch dough down and divide in half. Shape each half into a loaf and place in a greased 8 ½ x 4 ½ x 2 ½-inch loaf pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Slash top of loaf lengthwise and brush with egg whites.

6. Bake at 400 degrees F for 30 minutes, or until 200 F internal temperature. Remove from pans immediately and cool on wire racks. Rub top crust of loaf with sweet butter to soften crust. Do not bag bread until it reaches room temperature.

For Hamburger and hot dog buns, divide the dough into 2-1/2 oz portions and shape into a ball. Allow dough balls to rest for 5 minutes, then flatten with the heel of your hand and place on cookie sheet dusted with cornmeal. Allow about 1" between rolls for expansion/proofing. For hot dog buns, shape into about 5-6" long tubes with seam down. Brush with whisked egg white/water mix and sprinkle with sesame or poppy seeds. Bake at 400 F for 12-14 minutes or until 200 F internal temperature. ~ Joe Valencic


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