Annie's Honey Wheat Bread.....

16 years ago

has become our favorite bread. Just made it again last night. I made a double batch and made a loaf of bread and then with the rest, I made cinnamon rolls. I let them raise in the fridge and then got up early this morning to bake them. They were wonderful.

I don't have the recipe handy on my computer right now, but if someone needs it and it doesn't come up on a search, I will be glad to type it in and post.

Thanks, Annie, for a great recipe.

Lisa

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Comments (4)

country_smile
16 years ago
She gave this recipe to me earlier in February and I'm looking forward to making the bread this weekend.

Lisa - I'll save you some time and attach the link with the recipe. Please let me know if you have a different one than the one in this link. Thanks.

Here is a link that might be useful: Annie's Honey Wheat Bread
Lisa_in_Germany
Original Author
16 years ago
That's it, country_smile. It is a wonderful bread and the cinnamon rolls were delicious.
Thanks for posting the recipe for me.
Lisa
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I'm not going to be much help, I've never baked bread anywhere except Michigan. this comes from your friendly local Extension service though, and those people know what they're talking about: "Yeast Bread at higher altitudes: Basic recipes for yeast breads are reliable at most altitudes. However, since fermentation of sugar is faster at higher altitudes, breads rise in one-third the time noted for lower altitudes. When baking yeast breads, carefully watch that the dough does not rise more than double its bulk. Since it rises faster, the flavor doesnÃ¢ÂÂt have time to develop. Punching down the dough twice instead of once will improve flavor as well as texture. Start checking for the first doubling in bulk after about 30 to 45 minutes. Check for the second after 60 to 75 minutes. Salt acts as a yeast retardant so donÃ¢ÂÂt bake bread at high altitude without it." So, I think you can reduce the yeast even further, and watch that rise as LindaC says, and put it in the oven when it's "ready". Good luck, and just think of all the yummy "experiments" until it's the way you want it, LOL. Annie
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annie1992
16 years ago
Lisa, I'm so glad you liked it. I've never made cinnamon rolls with it, but now I'm going to have to try that too, I really like cinnamon rolls. Really bad for me, but I like them, LOL.

I hope you and your boy are both doing great...

Annie
country_smile
16 years ago
Lisa - after reading this post yesterday, I decided I didn't need to wait until Saturday to make the bread. This bread turned out even better than the last 3 recipes I made in the last two weeks. It's light, fluffy, tastes great and it was easy to slice thin. Here's a pic of my successful endeavor.

Some people that are already accomplished bread bakers may think this is no big deal, but I'm truly excited because I've never had bread turn out that was not only delicious but had a perfect texture too.

THANKS again to Annie and to others who so willingly share their tried and true recipes. I used to spend my GW time on the kitchen and appliance forum but the people here on the cooking forum have been so helpful and the threads interesting with tasty-looking photos that I now spend more time here than the other forums.

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Annie's Honey Wheat Bread.....

Comments (4)

country_smile

Lisa_in_Germany
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annie1992

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Annie's Honey Wheat Bread.....

Comments (4)

country_smile

Lisa_in_GermanyOriginal Author

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annie1992

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Lisa_in_Germany
Original Author