This bread started out as sweet Portuguese buns for Easter. But, I had some lemon infused milk and a lemon sweet bread was born. Then, I ran out of regular flour and a whole wheat bread was born. then, I ran out of time chasing the kids and threw the dough in the freezer.
This is how is goes these days.
A couple days later, I pulled the bread out and thawed it. I proofed it and baked it, and a lovely lemon honey whole wheat bread was born.
Since having kids, I am amazed at how many times I have bagged a recipe. I put things off. I run out of time. But, I am trying to bake a loaf of bread a week, in the very least. This recipe, or my new version of it, yields just the right amount of dough for 2 loaves. If you choose or have no choice, throw half in the freezer, and pull it out next week. You will be glad you did.
Meyer Lemon Whole Wheat Honey Bread.
(say that three times, fast)
1 1/2 Tablespoons dry yeast
1/2 cup warm water
1 cup warm milk, steeped with Meyer Lemon Zest of 2 lemons.
(I let it sit overnight, but I imagine 30 minutes would do. bring 1 1/4 c milk and zest to a simmer, then let it sit.)
1/4 cup sugar
2 cups all purpose flour
mix ingredients until smooth, then let sit for an hour at room temp, covered.
1 stick butter, room temp, in pieces.
1/2 cup honey
2 teaspoons salt
3 eggs, at room temp.
3 cups or so Whole Wheat Flour
*Stir down sponge and add butter, honey, salt, eggs and 1 cup flour. stir. continue to add flour, little by little until you have a soft dough that comes together. any flour left? use it to flour your surface for hand kneading. knead for a few minutes until springy, then let rise in a covered bowl for 1.5 hours.
(at this point, if you run out of time, you may retard the dough in the fridge or freezer and pull it out later. if you do this, be sure to allow a few hours for the dough the thaw, if frozen, or to come to room temp, if in the fridge. when thawed, proceed with the instructions below..)
divide the dough into 2 portions and grease 2 loaf pans. (9 by 5 by 3 or similar)
form each portion into a elongated football shape and place in pans.
let rise for 45 minutes or until just puffy near the top of the pan, yet slightly springy to the touch.
bake at 350 for 40-45 minutes, until golden brown on all sides.
let cool, then eat.