Beachlily, I'm glad it worked out well for you. Is it the one with 1/2 cup of honey? I really like that one and it's Elery's favorite of all the bread I make.

How is your hubs? You've been in my thoughts today.

Annie

It is our favorite bread also, closely followed by Annie's maple oatmeal. Yummers.

Would someone mind posting the recipe here, please.

I'm waiting for my pizza to get done. It's Lou's dough/sauce and looks wonderful. After dinner, if not too much wine, I'll post the recipe ... OK just found it on this computer. The recipe doesn't tell when to add the egg. I broke it into a small bowl, forked it and added it to the warm liquid. Also, put this in the bread machine. Here it is:

HONEY WHOLE WHEAT BREAD
INGREDIENTS:
 3-1/2 to 4 cups all purpose flour
 2-1/2 cups whole wheat flour
 2 pkg. active dry yeast
 2 tsp. salt
 1 cup milk
 1 cup water
 1/2 cup honey
 3 Tbsp. oil
 1 egg
PREPARATION:
In large bowl, combine 2 cups all-purpose flour, 1 cup whole wheat flour, the yeast, and salt and mix well.
In saucepan, heat milk, water, honey, and oil until a thermometer reads 120-130 degrees F (warm)
Add liquid mixture to flour mixture and stir to combine. Beat this batter for 3 minutes. Then, gradually stir in rest of whole wheat flour and enough remaining all-purpose four to form a firm dough.
Sprinkle work surface with flour and knead dough, adding more flour if necessary, for 5-8 minutes until smooth and satiny. Place dough in a greased bowl, turning the dough in the bowl to grease the top. Cover and let rise in a warm place about 1 hour, until double in bulk.
Punch down dough and divide into 2 pieces. On lightly floured surface, roll or press each piece of dough to a 14x7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal and place dough, seam-side down, into greased 9x5" bread pans, making sure short ends of bread are snugly fitted against the sides of the pans. Cover and let rise in warm place until the dough fills the corners of the pans and is double in bulk, 30-40 minutes.
Bake in preheated 375 degree oven for 35-40 minutes, until bread is golden brown. Remove from pans and cool on wire racks. I like to brush the bread with butter when it's still hot from the oven for a softer crust.

Is the egg in Annie's recipe for glazing the crust or does it go in the saucepan with the other ingredients?
It is not mentioned.

I've made it twice w/out the egg. Came out great!!

Well, the egg is SUPPOSED to go into the bread, but I've also forgotten it and it comes out just fine without it, maybe not quite as moist.

I burned that recipe onto a CD and can't change it on the CD, so I try to remember to correct it. Of course, I'm 54 and CRS, so that doesn't happen...

Sorry. It IS a good recipe, though, even my grandkids will happily eat it and they usually scorn whole wheat in favor of that white cottony stuff.

Annie

Oops. That's not the one I was talking about being my favorite. We love the high protein honey wheat with the cottage cheese in it.