| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Bread | 16 | Servings | |
INGREDIENTS
| 3 | pk | Dry yeast |
| 1 | c | Warm water |
| 3/4 | c | Milk |
| 3/4 | c | Water |
| 1 | tb | Sea salt (may substitute regular salt) |
| 1/2 | c | Raw honey (may substitute regular honey) |
| 3 | Eggs; beaten | |
| 1/2 | c | Unrefined oil (may substitute Mazola corn oil) |
| 7 | c | Whole wheat flour |
INSTRUCTIONS
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 <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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