Whole Wheat Bread #1 Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
3 package: Dry yeast,
1 cup: Warm water,
3/4 cup: Milk,
3/4 cup: Water,
1 tbsp: Sea salt, may substitute regular salt
1/2 cup: Raw honey, may substitute regular honey
3: Eggs, beaten
1/2 cup: Unrefined oil, may substitute Mazola corn oil
7 cup: Whole wheat flour,
Directions:
Dissolve the yeast in warm water. Stir in milk, water, salt and honey. Add
eggs, oil, and 1/2 of the flour. Mix well, then add remaining flour by
working in with hands. Turn the dough onto a floured board and allow it to
rest for 10 minutes. Knead for 5 minutes. Place in an oiled bowl and cover
with a damp cloth. Allow to rise until doubled. Punch down and let rise
again for 30 minutes more. Divide the dough in half and shape into 2
loaves. Place in oiled loaf pans or shape into round loaves and place on
oiled baking sheets. Cover the loaves with a damp cloth and let rise until
doubled. Bake at 350
for 30 to 40 minutes. Cool on a rack. Yield: 2 (9x5)
loaves.
ALICE LYNN OVERBEY
(MRS. THOMAS L.)
From, by the Little Rock (AR) Junior
League. Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.
Source from luhu.jp
eggs, oil, and 1/2 of the flour. Mix well, then add remaining flour by
working in with hands. Turn the dough onto a floured board and allow it to
rest for 10 minutes. Knead for 5 minutes. Place in an oiled bowl and cover
with a damp cloth. Allow to rise until doubled. Punch down and let rise
again for 30 minutes more. Divide the dough in half and shape into 2
loaves. Place in oiled loaf pans or shape into round loaves and place on
oiled baking sheets. Cover the loaves with a damp cloth and let rise until
doubled. Bake at 350
for 30 to 40 minutes. Cool on a rack. Yield: 2 (9x5)
loaves.
ALICE LYNN OVERBEY
(MRS. THOMAS L.)
From
League. Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.
Source from luhu.jp
Tags
Bread