Adding heat to a traditional soup. For simplicity, chicken breasts are used instead of a whole chicken, which I would normally cook for an hour, extract the meat from, and then simmer the bones for an additional hour.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 10 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 2 cups warm water (110 to 115 degrees F/43 to 46 degrees C)
- ¼ cup milk
- ¼ cup brown sugar
- ¼ cup honey
- ¼ cup vegetable oil
- 1 ½ cups whole wheat flour
- 1 ½ cups all-purpose flour, or more as needed
- 4 teaspoons active dry yeast
- 1 teaspoon salt
- 1 tablespoon vegetable oil
Instructions
- Whisk water, milk, brown sugar, honey, and 1/4 cup vegetable oil together in a bowl. Add whole wheat flour, all-purpose flour, yeast, and salt; stir until dough holds together. Turn dough onto a floured surface and knead until smooth.
- Pour 1 tablespoon vegetable oil into a bowl. Place dough into the bowl and turn to evenly coat with oil. Allow dough to rise until doubled in size, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Punch dough and knead 4 to 5 times. Divide dough in half and form each half into a loaf. Place loaves into 9×5-inch loaf pans. Allow to rise until dough is about 1 inch above the pan, about 30 minutes.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool slightly before slicing.
Nutrition Facts
| Calories | 102 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 100 mg |
| Sugars | 5 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Very tasty bread! I read most of the reviews so I was prepared for the loose dough. I added an additional cup of wheat and ap flour. It rose well and cooked nicely. Really good with butter and as toast. I have to make it again because I didn’t grease the pans well enough and one of the two loaves really stuck! ??
This recipe is not for beginner bread makers as the flour necessary is more than indicated in recipe and I went by my experience in bread making i.e., how the dough should feel when enough flour has been added. I substituted unsweetened soy milk for milk. I like this recipe because it was relatively fast to make and is delicious (and it wasn’t too sweet).
I changed it up a little. I used 1 3/4 cup more of each flour. And I think it could’ve used a little bit more salt. But besides that it was good.
Followed the instructions (did use about 2 cups more flour), came out perfectly. No complaints, highly recommend.
Well, I gave it a try with changes, reading the reviews it seems wet to dry was off a bit…. So I used 4 cups wheat flour and a bit less than 2 cup A/P flour. I added 3 tbsp vital wheat gluten to the wheat flour. My wheat flour is old but does not smell rancid (my built in excuse). I used a stand mixer and seemed a little dry so I added a bit more water.. I opted for 3 loaves since I had upped the amounts… I sprayed pam and floured the pans (1 metal, 2 glass). Seemed like a good rise after an hour… did not rise at all while baking, went about 28 minutes.. came out like bricks, taste is good but not the lighter texture I was hoping for… my search continues
This bread is good, after the following changes. At first I followed the recipe to the T. There was definitely way too much liquid verses flour because it was like a batter and not able to be kneaded. I had to add about 1.5 cups more of flour. Then kneaded for 10 minutes. It rose well and in the end the bread is quite airy and good. I was afraid it would be dense like other recipes I’ve tried but its pretty good!
Tastes great but as others have said needs far more flour. I had to use gluten free for the all purpose and xhantham gum due to an allergy. Worked very well. Tastes amazing with honey butter. A keeper
For me, the dough turned out more like cake batter. So, I kept adding more all-purpose flour a little at a time until it was the right consistency. I would guess it took about another whole cup. The bread turned out beautiful though and very tasty. Will make again soon. Thanks!
I must have done something wrong because after all the ingredients were mixed together, the dough was like batter, not dough. I added another 1-1 1/2 cup flour to stiffen the dough. Any suggestions?
I thought the recipe was good, but I had to add lots more flour to the batter. It came out well and went great with soup!
This has turned out to be one of my favorites!!! I do agree with Adrian I had to add more flour …along with kneading a bunch more into it…but this is easy and so so Yummy!
Beautiful flavour!
Hubs really enjoyed this, and since he’s not a fan of wheat bread, this means this definitely is saved in the recipe box. I thought it had a nice light wheat bread flavor, but it did need more flour. I ended up using about 7 cups total of flour (3 wheat, 4 AP) and had to add back in about 1/2 c of water, so I would try next time with 6 1/2 c of flour. The flour to water ratio is off; if you tried as written, you’d end up with a soupy bread. Reading the recipe, though, reminds me when my mother gave me her pizza dough recipe. She was a bit more off, though, telling me to add flour as needed without even giving me measurements. On the bright side, those are recipes for people who like to keep adding flour until they get the right consistency. Inexperienced bread makers might like a little more guidance, but that’s why they have reviews on here. 😉 Thanks for the recipe!
I think you need to adjust the dry and wet ingredients. Using what you listed, the consistency of my dough was that of muffin batter. I had to add at least another cup and a half of both AP and WW flour combined. The dough is in it’s first proof, so I’ll update when it’s finished. Update: The finished product came out a little too soft for my preference. It wasn’t really able to stand up to spreadable butter. Even though it wasn’t my favorite recipe, it was still pretty tasty.
Hey Everyone! I love this recipe, but I would love your opinion! Let me know how you like it! 😀 Kooldog: when I make this recipe, i usually make the dough pretty loose and then knead more flour into it. Probably should have added that into the instructions. But if you make a bed of flour, pour the dough on top and then put more flour on top of the dough and knead, adding more as needed, it works better. Thanks!