Honey Wheat Bread

A soft loaf of honey bread to celebrate the second harvest of the year.

Ingredients

• 1 pkg yeast
• 1 tsp sugar
• 1/2 cup warm water
• 1 can (12 oz) of evaporated milk
• 1/4 cup water
• 1/4 cup shortening, melted
• 1/4 cup honey
• 2 tsp salt
• 2 cups whole wheat flour
• 3 cups bread flour
• 2 tbs butter

Preparation
Dissolve sugar and yeast in warm water. In a large mixing bowl, combine milk, 1/4 cup of water, shortening, salt, honey, and wheat flour. Mix in yeast mixture and let sit for 15 minutes. Mix in bread flour until dough forms a ball.

Knead by hand for about 10 minutes. Place dough in a greased bowl, and cover with plastic wrap. Let it rise until doubled in size (should take about 45 minutes).

Punch down the dough, and divide in two. Form each piece into a loaf and place in a buttered loaf pan. Butter the tops of each loaf, and cover with loose plastic wrap. Let rise again until doubled in size (about 30 minutes this time).

Preheat your oven to 375F. Bake your bread for 25-35 minutes until the tops are golden. Let cool and serve at your Mabon feast.