My dad has been a wheat farmer all his life and my state is the wheat capital, so this recipe represents my region and my family well. This bread never lasts too long at our house. —Kathy McCreary, Goddard, Kansas,
Ingredients
- 2 packages (1/4 ounce each) active dry yeast
- 2-1/2 cups warm whole milk (110° to 115°)
- 1/3 cup honey
- 1/4 cup butter, melted
- 2 teaspoons salt
- 8 to 8-1/2 cups all-purpose flour
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Directions
In a large bowl, dissolve yeast in warm milk. Add honey, butter, salt and 5 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and shape into 2 loaves. Place in greased 9×5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
Bake at 375° until golden brown, 30-35 minutes. Cover loosely with foil if tops brown too quickly. Remove from pans and cool on wire racks.
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Nutrition Facts
1 slice: 149 calories, 2g fat (1g saturated fat), 6mg cholesterol, 172mg sodium, 28g carbohydrate (4g sugars, 1g fiber), 4g protein.
