Honey-Whole Wheat Bread
6 cups whole wheat flour (6 to 7 cups)
2 packages Fleischmann’sÂ® Rapid Rise yeast
1 tablespoon salt
2 1/4 cups very warm water (125Âº to 130Âº)
1/3 cup honey
1/4 cup shortening
Margarine or butter – softened
Mix 3 1/2 cups flour, the yeast (dry) and salt in large bowl, Stir in water, honey and shortening. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead about 10 minutes or until smooth and elastic. Cover and let rest 10 minutes.
Grease 2 loaf pans, 9 Ã— 5 Ã— 3 or 8 1/2 Ã— 4 1/2 Ã— 2 1/2 inches. Punch down dough; divide in half. Roll each half into rectangle, 18 Ã— 9 inches. Roll up each rectangle, beginning at short side. With side of hand, press ends to seal. Fold ends under loaves. Place each with seam side down in loaf pan. Cover; let rise 45 to 60 minutes or until double.
Heat oven to 375Âº. Place pans on low rack so that tops of pans are in center of oven. Pans should not touch each other or sides of oven. Bake 35 to 40 minutes or until deep golden brown and loaves sound hollow when tapped. Remove from pans. Brush loaves with margarine; cool on wire rack.