| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Bread | 12 | Servings | |
INGREDIENTS
| 3 | c | Unbleached flour |
| 2 | pk | Yeast |
| 1/4 | Brown sugar | |
| 1 | ts | Salt |
| 1 | c | Water |
| 1 | c | Milk |
| 1/4 | c | Oil |
| 1 | Egg | |
| 3 | c | Whole wheat flour |
| 1/2 | c | Wheat germ |
| 1/2 | c | Rolled oats |
| 2 | tb | Sesame seed |
INSTRUCTIONS
Combine flour, yeast, sugar, salt in large mixing bowl. Heat water, milk and oil until very warm (110-115 degrees). Add egg and warm liquids to flour mixture. Stir until smooth. Add remaining ingredients, a little at a time and stir until dough is sticky. Turn onto floured surface and knead in 1/4-3/4 cups unbleached flour. Knead until dough is smooth and elastic, 5-8 minutes. Place dough in greased bowl; turn once; cover. Let rise until double, about 1 hour. Punch down to remove air bubbles. Knead another minute. Divide into 2 parts, shape as desired. Cover, let rise until double again, about 30 minutes. Bake at 350 for 35-45 minutes, or until loaf sounds hollow. Remove from pans immediately. Cool. Makes 2 loaves. MRS DAVID HENDERSON (GRACE) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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