Wednesday, February 24, 2010

Cool Rise Honey Lemon Wheat Bread

This is the second of the cool rise recipes I've tried. This is a wonderful bread, with great flavors!

2-1/2 cups flour
1-3/4 cups whole wheat flour
6 tsp or 2 pkgs yeast

2 tsp salt
3 tbsp honey
2 tbsp butter or margarine, softened

grated peel of 1 whole lemon
1-3/4 cups very warm water

Following the same procedure detailed in my Cool Rise White bread, pouring the water into either a bowl or the bread machine pan and sprinkling the yeast over it. Add the other ingredients and mix following the directions I've provided previously. Form into two loaves, and put them into two 8-1/2 x 4-1/2 loaf pans. Brush the top of the bread with salad oil, and brush two pieces of waxed paper with oil. Cover the loaves with the waxed paper, wrap loosely with plastic wrap and refrigerate for 2 to 24 hours. When you're ready to bake the bread, remove it from the oven and place it on the stove, preheat the bread to 350F for glass pans or 375F for metal ones. When the oven is preheated, put the loaves in and bake for 25 to 30 minutes, or until done. Let it cool a few minutes for easier slicing, and serve.
The lemon flavor in this is very subtle, but when toasted it becomes much more pronounced. Look at the beautiful bits of lemon peel in this slice!

It started snowing here last night; it was really pretty around midnight.

We only got 1" of snow, but it was very wet and heavy. This is the same tree this morning.

Sadly, the next storm is scheduled for tomorrow night. They haven't decided if we're going to get a little snow, or 8 to 10 inches. As soon as they tell me where to call to express my preferences, you know I'll be voting for the dusting!

Edited to add: Melanie was right, I mistyped the amount of salt in this recipe, and have corrected it. This should be 2 teaspoons of salt, not 2 tablespoons!


Pam said...

I think I will try this version this weekend - the lemon sounds so good. I am still scared so I may e-mail you with questions if I get stuck.

grace said...

look at those flecks of lemon! awesome! this sounds really tasty, marjie--i've never had lemon-tinged bread and i'm excited to try it!

Paula said...

Mmmm ... I'll have mine with a smear of cream cheese on top! YUM! I'll take your snow, too. It's more exciting than the monsoon-like downpour taking place here right now.

George Gaston said...

What a unique sounding bread. Bet it makes for an interesting taste. I'll have to give this a try. Thanks..

crabigail adams said...

Marjie, your tree looks magical!

Mickle in NZ said...

Today I bought a glass pan just right for a "half recipe" Mickle sized loaf of bread. Will so try this slow rise once I've found room in the fridge. Come Winter I can just leave the pan out on the bench(counter) top.

Super thanks for a super recipe, sending super huggles, Michelle.
(Snore, snore, snore from Zebbycat)

The Blonde Duck said...

I'm going to fly to meet you just to eat your bread!

gemma said...

Even though I HATE this case, that's what I would vot for too. Snow snow go away. Come again some other day (or decade).

Kapitein Haakje said...

whaaw that sounds yummy!
hope that it stop snowing we send some sunshine :D

El'bow & Hauwii

Big Dude said...

The bread looks and sounds delicious - I'll have to talk to the family baker about it. With 11 of you, this quicker method must be a big time saver for you.

Lapdog Creations said...

What a pretty snow pic!

The bread looks delish!

Sue said...

I used to have a recipe for cool rise pastries. They were fun to make and were so good. It was the first time I'd heard of cool rise and I like it.

SissySees said...

That makes my mouth water!

Melanie said...

I made this last night and it was SUPER salty. Any chance we were supposed to add 2 t of salt and not 2 T? I would appreciate your advice. Thanks :)

Marjie said...

Melanie, you're right; I had the wrong amount of salt in this. I've corrected it.