|Honey Whole Wheat Bread|
Recipe © 2013 by Beth Hensperger and used by permission of The Harvard Common Press
This bread contains honey for sweetness and a combination of milk and water for tenderness. This one is a slow riser, so don't despair. It is best eaten the day it is baked.
1. Place all the ingredients in the pan according to theorder in the
2. When the baking cycle ends, immediately remove the breadfrom the pan and place it on a rack. Let cool to room temperature beforeslicing.
Parve margarine (such as Earth Balance) and soy milk may be substituted for dairy ingredients.
Recipe, bread, kosher, dairy, parve