More yeast!

While I have been busy baking...I have not been busy taking pictures....here is the honey whole wheat bread that I have made for the third time and this is the first time that I have actually taken a picture of it! It is very good.

Honey Whole Wheat Bread
1 tbsp active dry yeast
1 cup warm water (110F)
1 tbsp butter, melted
3 tbsp honey
1 cup bread flour (ap is ok)
1 cup whole wheat flour
2 tsp salt

In a large bowl, stir together yeast and the warm water. Let stand for 5 minutes, until foamy. Stir in melted butter, honey and flours. Add a bit more flour if your dough is too sticky, otherwise stir until the dough comes away from the sides of the bowl. Turn dough out onto a floured surface and knead into a smooth ball, about 2 minutes.
Transfer dough to a lightly greased bowl, cover with plastic wrap and let rise until doubled, 1-1 1/2 hours.
Remove dough again to a lightly floured surface. Gently deflate dough. Shape into an oblong loaf and place or a baking sheet, or place dough into a greased loaf pan. Cover bread with a dishtowl and let dough rise until doubled, 1 hour. Meanwhile, preheat oven to 400F.
If you’re doing a freeform loaf, go ahead and slash the top a few times, then place the loaf in to oven. Bake for 25 minutes at 400F, until the bottom sounds hollow when tapped.
Let loaf cool before slicing.
Makes one loaf