Honey-Wheat Bread (Sylvia Peck)

I'm 39 years old, and I never made a loaf of bread from scratch until now.

I have to say, for my first attempt, I couldn't be more pleased. This bread turned out wonderfully, both with and without the honey glaze.

Since it was my first attempt, I consulted the "about yeast bread" section of The Joy of Cooking, and learned that scoring the top before baking can prevent air pockets under the crust. Though this recipe didn't mention it, I scored the loaves to see how it would turn out. The one I scored lengthwise looks more like a loaf of packaged sandwich bread. The other I scored crosswise three times, and I prefer the look of it (with or without the glaze). Maybe it would have turned out fine without scoring, but I was curious.

I wasn't sure how to apply the glaze. I spread it over the top of one loaf (I left the other loaf plain for sandwiches), then put it back in the oven. After about three minutes, the glaze started to bubble up, so I took it back out and called it done. The glaze is a bit sticky, and flakes off easily, but it's still delicious. Next time, I'll try drizzling the glaze over the warm bread without putting it back in the oven. My husband, who doesn't have much of a sweet tooth but loves this bread, suggested glazing the sides, too, rather than just the top.

Side note: do not try to toast a slice of the honey-glazed bread; it can catch on fire! (Ask me how I know.)

I'm not sure what else to say about this bread - it tastes the way a hearty slice of homemade wheat bread should taste. Good flavor and texture, not too dense, slices easily, and holds together beautifully for spreading butter and jam or making a sandwich.

I can see why people like having a bread machine to do all the work, because it did require me to stay home most of the day between two risings and the baking, but otherwise I really enjoyed the process, as well as the outcome!

Final verdict: this recipe is very likely to become a staple in our home.
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Honey-Wheat Bread
from Sylvia Peck

3 cups whole wheat flour
½ cup honey
3 tsp salt
1 pkg active dry yeast
1 cup milk
2 tbsp shortening
1 cup warm water
3-3½ cups Pillsbury flour (or your choice)

In a large bowl, combine wheat flour, honey, salt, and yeast.
In a saucepan, heat milk and shortening until milk is warm (it does not need to melt).
[I heated the milk, water, and shortening together to about 115°.]
Add warm milk and water to flour mixture.
Blend at lowest speed until moistened, then beat 3 minutes at medium speed.
By hand, stir in all-purpose flour to form a stiff dough.
Knead until smooth and elastic, about 5 minutes.
Place in a greased bowl.
Cover and let rise in a warm place until light and doubled in size, 1-1½ hours.
Punch down dough, and divide in half.
Shape into 2 loaves and place in two well-greased 9x5" loaf pans.
Cover and let rise in a warm place until light and doubled in size, 1½-2 hours.
Bake at 350° for 50-60 minutes until golden brown.
Cool.

If desired, frost [while warm from the oven] with Honey Glaze:

1 cup powdered sugar
¼ cup chopped pecans
1 tbsp honey
2-3 tbsp milk
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