Honey Wheat Bread - 1 loaf in the food processor

We like this delicious whole wheat bread for the flavor and ease of handling the dough.  It makes excellent toast and sandwiches.  This is literally "Our Daily Bread", as it is the recipe I use most of the time.
This recipe has been modified to use instant yeast, like Fleishmann’s instant, SAF or bread machine yeast.  It is also modified to make 1 loaf using your full size food processor.  

Honey Wheat Bread  - 1 Loaf

     1/2    cup  Milk

     1/2    cup  Water -- (115°)

  1 1/2    tablespoons  Butter

  2 1/2    cups  Bread Flour (11 ounces)--Recipe calls for 2 3/8 - 2 7/8 cups

  1           cup  Whole Wheat Flour -- (4 1/2 ounces)

  1           package  Instant Yeast (2 teaspoons)

     1/2    tablespoon  Salt

   2          Tablespoons  Honey

  1           large  Egg

·         Heat liquids and butter to 120-125°.

·         Combine dry ingredients, eggs and honey in food processor bowl.

·         Use steel blade.  Add liquids gradually through feed tube until dough forms a ball.  Knead 60 seconds more.  Let rise in processor bowl, covered, in a warm place 10 minutes.

·         Turn out on board and shape into loaf and place in greased 9 x 5" pan.  Cover loosely with sprayed waxed paper or plastic wrap.  Let rise until dough is 1" above sides of pan or about doubled, about 30-35 minutes.

·         Bake in preheated 350° oven for 25-35 minutes.  Cool on wire rack.  For a country crust, brush top of loaf with softened butter.

This recipe NEEDS a 9 x 5" pan or bake it in a 4" x 12" pan as I often do for smaller slices.

Description:  "Land O'Lakes Treasury of Country Recipes 1992 "

2011 Cost:  96¢ per loaf or 6¢ per slice.
Yield:  "1 Loaf" or about 16 slices

Per Serving: 130 Calories; 2g Fat (14.7% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 220mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.