Comments on: Scrumptious and Simple Honey Wheat Bread Recipe

By: K

Wed, 09 Feb 2011 22:00:04 +0000

For a nice consistent rise and longer shelf life add 2T dough enhancer (easily bought at Walmart)in to the dough when you add the flour. You can also add up to 1/3 cup of Vital Wheat Gluten which can also be bought at Walmart. Doing so may increase your yield to 5 loaves as a bonus.

By: Brandie

Brandie — Wed, 09 Feb 2011 17:14:08 +0000

Have you tried toasting it lightly before you use it for sandwiches and cutting it a little thicker than store bought bread?

By: MeckMom

MeckMom — Fri, 21 Jan 2011 00:03:08 +0000

Hey Christina,
My favorite tip is to do a lot of hand kneading. My Bosch can knead dough with its bread hook but I’ve found that I get a much better ‘rise’ if I do it on the counter. If your dough is wavy it may be that the dough grew too much during the second rise. Honestly, I’m no expert. Whenever I run into a problem I just search YouTube videos and read CooksIllustrated.com for helpful tips.

By: Christina

Christina — Thu, 20 Jan 2011 04:25:14 +0000

I was wondering how you get the bread so big and beautiful? Any tips? I seem to have pretty loaves (not as big as yours) and then I put them in the oven and the tops tend to slightly fall and look wavy and not so great looking. I have been making bread for a couple of years but am switching to your recipe; I LOVE IT!!! Thanks so much for sharing.

By: MeckMom

MeckMom — Fri, 03 Dec 2010 06:35:18 +0000

Thanks for the questions, Audrey. I’ll try to answer them for you…
1. Why do I use the cookie hooks first? I guess my main answer to that would be that that’s how my Mom always did it. The dough hook is good for muscling dough but it doesn’t really blend liquids well so I start with the wisks.
2. Do you have to let it rise twice? Not really. You can always cut back the rising time – it will just impact the overall fluffiness. If you want a denser bread you could just do the initial rise.
3. How do I avoid crumbly bread? The best strategy I’ve found is to watch your flour content carefully. Higher flour content makes for crumblier bread so you want to be careful when you’re kneading to hold off on adding too much flour. You want the dough to be smooth and elastic – not overly dry.
Hope that helps! Good luck.

By: audrey

audrey — Wed, 17 Nov 2010 22:11:11 +0000

Hi your recipe looks great!
I would like to ask a couple of questions,
Why do you use first the cookie hooks than the dough hooks?
The second question is do you have to let it rises two times?
The third is, when I make bread it is crumbly and it will not make good sandwiches, do you know any tips?
Thanks so much for your time

By: audrey

audrey — Wed, 17 Nov 2010 22:10:29 +0000

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By: JD

JD — Sun, 06 Jun 2010 12:50:18 +0000

Bread is the best… nice stuff ^^