Combine water, butter, honey, salt, gluten, dough enhancer, and half flour in bread maker. (Gluten and dough enhancer may be reduced or eliminated if yeast and flour is very potent.)
Mix ingredients while slowly adding yeast until there are no lumps (use a spatala to help incorporate the ingredients.)
Pause and let set for 2 minutes while flour absorbs the water (very important.)
Continue to mix, adding flour 1/4 cup at a time, until dough no longer sticks to spatala.
After dough has doubled in size (approximately 30 minutes,) bake for approximately 50 minutes adjusting the time for the individual bread machine characteristics. Alternatively, place in bread pan and bake in oven pre-heated to 350F for 30 to 45 minutes or until internal temperature is 200 degrees if using an oven thermometer.
Remove bread and place on cooling rack to prevent "sweating."
When using Golden Wheat instead of Hard Winter Wheat the amount of flour required is less by about a 1/2 cup.
Omit first rise cycle if dough is slow to rise, which may be the case with some of the Hard Wheats.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Loaf (1077g)|
|Recipe Makes: 1|
|Calories from Fat: 401 (11%)|
|Amt Per Serving||% DV|
|Total Fat 44.6g||59 %|
|Saturated Fat 23.4g||117 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 91.5mg||28 %|
|Sodium 292.9mg||10 %|
|Potassium 1367.4mg||36 %|
|Total Carbohydrate 682.2g||201 %|
|Dietary Fiber 27.6g||111 %|
|Sugars, other 654.6g|
|Protein 134.6g||192 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3707
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