| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breads, Rolls |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Active dry yeast |
| 1 1/2 |
c |
Water; warm (105~-115~) |
| 2 |
|
Eggs |
| 1/4 |
c |
Honey |
| 2 |
ts |
Salt |
| 1/4 |
c |
Lard; melted |
| 2 |
c |
Whole wheat flour |
| 4 |
c |
All purpose flour; to 4 1/2 cups |
INSTRUCTIONS
PATTI - VDRJ67A
Dissolve yeast in the water in large mixing bowl. Let stand 5 minutes. Stir
in eggs, honey, salt and cooled, melted lard. Add whole wheat flour. Stir
well. Add all purpose flour gradually, beating to make a smooth lump-free
batter. Continue adding flour until stiff dough forms. Turn out onto
lightly floured board and kneed for 10 minutes. Place dough into bowl to
rise. Cover lightly with plastic wrap. Let rise in warm place (85~) until
doubled, about 1-1/2 hours. Turn dough out onto oiled board. Shape into 2
loaves or 24 dinner rolls. Place loaves into lightly greased sheets. Let
rise until doubled. Bake at 375~ for 40-45 minutes for loaves, 15-20
minutes for dinner rolls.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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