Sometimes simplest is best...

Have you ever not gone to the gym for about a month? Then, when you (I) realize that it's been that long (maybe like me when your pants fit just a little tighter), you (I) have the hardest time getting motivated to get out of bed early enough to hit a one hour work out before work. But I'm not here to talk about my failed work outs...

Maybe...

I'm here to talk about how my lack of exercise had triggered a lack of baking... Yes, I am human, and I cannot have cake, cupcakes, cookies, etc in the house without devouring them until my stomach refuses to stretch any more.

But, I am back, and what better way to start baking again than with a simple honey wheat bread?! Just like I needed to start slow when I jumped back on my treadmill (or I wasn't motivated enough to start faster... I plead the fifth), I'll start slow with what I really know.

This recipe came from my simpler times at the county fair pageants. This honey wheat bread won first prize at the Boone County Fair when I was competing for Fair Queen. (Perks of competing in a fair pageant: judging BBQ, baking, and ham contests!) I loved the bread from the moment I smelled it. It's not yeasty, and not too sweet. Just a soft, lightly sweetened bread that makes me feel better about the carbs by being a wheat bread. It won my heart... and the ribbon.

Honey Wheat Bread

yields 2 loaves

- 1 package rapid rise yeast
-1 t. sugar
-1/2 c. warm water
- 1 c. milk
-1/4 c. water
-1/4 c. melted shortening
-1/4 c. honey
-2 t. salt
-2 c. whole wheat flour
-3 c. bread flour
-1 T. room temperature butter plus additional for buttering after baked

Dissolve yeast and sugar in warm water. Let sit for 5 min. Combine milk, 1/4 c. water, shortening, honey, salt, and wheat flour in stand mixer. Mix in yeast mixture. Let rest for 15 min. Slowly add in bread flour. Only add enough to make bread pull away from sides and bottom of bowl. Knead for 5-8 min, or until the dough springs back when pinched. Place the dough in a bettered bowl, and trun to coat. Cover the bowl with plastic wrap and let rise for 45 min or until doubled.

Punch dough down. Divide dough in half and roll out each half to form loaves. Place loaves in buttered bread pans. Spread butter on top of dough. Cover with plastic wrap and let rise 30 more min or until doubled.

Preheat oven to 375F. Bake bread for 20-30 min, or until tops are golden and bread sounds hallow when "thunked" (yes that's a technical term for flicked, or tapped). Butter the top with additional butter. Let cool completely before slicing.

Enjoy!!