Marjie’s Cool Rise Honey Lemon Wheat Bread

I have a little secret… I am terrified of yeast and bread making but it is a fear I am trying to conquer. My biggest inspiration is Marjie, a master bread baker. She’s is constantly baking bread for her family and has so many delicious and creative bread recipes on her food blog, Modern Day Ozzie and Harriet. She recently featured a cool rise bread making technique and assured me that it would be really easy to do. I followed Marjie’s recipe completely, although I did cut it in half to make only 1 loaf. This bread was easy to make and it turned out light, fluffy and so delicious! I really loved the bits of lemon zest in it, subtle but flavorful. I can’t tell you how proud I am of myself… THANKS MARJIE!!! I served this wonderful bread with a Steamed Artichoke and Roasted Vegetables with Feta Cheese. It was a light and delicious vegetarian dinner that we all loved.

Marjie’s Cool Rise Honey Lemon Wheat Bread:
Recipe and photos by For the Love of Cooking.net
Original recipe from Marjie at Modern Day Ozzie and Harriet
  • 3/4 cup + 2 tbsp warm water
  • 1 packet of yeast
  • 1 1/4 cup of flour
  • 3/4 cup + 2 tbsp of whole wheat flour
  • 1 tsp salt
  • 1 1/2 tbsp honey
  • 1 tbsp butter, softened and chopped into small pieces
  • Zest of 1/2 lemon

Pour the warm water into the pan of your bread machine then add the yeast. Next add the whole wheat flour, regular flour, salt, honey, lemon zest, and butter pieces on top. Close the lid and turn the machine to the dough setting. Let it mix and knead for 10-15 minutes then turn the machine off. Pour the dough onto a floured surface and knead by hand, pushing the dough backward with the heel of your hand, fold it back over to the front with your fingertips, and turning it 90 degrees; repeat process until the dough is smooth, about 5 minutes. Let the dough sit for 10 minutes.

Coat a loaf pan with cooking spray then add the dough. Brush the surface of the bread with olive oil. Cover the loaf with wax paper that is coated with cooking spray then loosely cover the pan with saran wrap. Place in the refrigerator for 2-24 hours.

When you are ready to bake, remove the loaf pan from the refrigerator and remove the plastic wrap and waxed paper. Place the loaf pan on top of the stove while the oven preheats to 375 degrees for a metal loaf pan and 350 degrees for a glass loaf pan. After 10 minutes, puncture any large, visible surface bubbles then put the pan into the oven and bake for 25-28 minutes.

Remove the pan from the oven and run a flat bladed spatula or knife around the inside of the pan to loosen the bread; Remove the bread from the pan at once and cool on a rack until the bread is firm enough to slice neatly. Slather with butter and serve. Enjoy.

 

Click here for a printable version of this recipe – For the Love of Cooking.net

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