Egg-free honey-wheat bread a mainstay here
Sometimes an Evil Mommy Trick works too well, and that lead to a gripe from Big Guy about Christmas Eve dinner.
He eye my beautiful French bread, lovingly sliced and impressively presented, and wanted to know what the heck it was.
“That’s not the right bread,” he said.
White bread is indeed a rarity in the house. I’ve baked this honey-wheat, adapted from The Bread Machine Book, for as long as the guys remember. So I can understand his confusion.
The recipe was egg-free to begin with, though I have made other changes. The chief one involves increasing the percentage of whole-wheat flour. It makes for a slightly smaller loaf, but the taste is great and the texture is firm but moist. When doubled and baked in a two-pound pan, it’s the perfect size for sandwiches, too.
Egg-free honey-wheat bread
- 1/4 c. water
- 1/2 c. milk
- 2 tbl. honey
- 2 tbl. butter, melted
- 1 tbl. sugar
- 3/4 tsp. salt
- 2 c. whole-wheat flour
- 2 c. bread flour
- 2 tsp. yeast
Put ingredients in bread-machine basket in order listed. Set for dough cycle. When dough is ready, shape into a loaf – I usually need extra flour – and place in greased or cooking-spray coated pan. Let rise again until double, then bake at 350 degrees for 30 minutes.
Copyright 2009 Debra Legg. All rights reserved.
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