| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bread | 12 | Servings | |
INGREDIENTS
| 1/4 | c | Warm water (105 for dry yeast; 95f for compressed yeast) |
| 1 | pk | Yeast; active dry or compressed |
| 1 1/2 | c | Scalded milk; cooled to 105 or 95F |
| 1 | c | Honey |
| 2 | tb | Olive oil |
| 2 | tb | Salt (up to) |
| 6 1/2 | c | Whole wheat flour |
| 2 | LOAVES |
INSTRUCTIONS
Date: Tue, 07 May 1996 10:55:21 -0400 From: theservs@gate.net (Thomas E. Haug) Pour water into a bowl; add yeast and stir until dissolved. Add milk, honey, olive oil, and salt. Stir with a wooden spoon until well blended. Stir in 4 cups of flour, 1 cup at a hme. Beat until dough is smooth and elastic. Mix in another cup of flour. The dough will be very stiff. Measure another cup of flour; sprinkle half of it on a board. Turn dough onto the board. Knead dough, adding flour to board until the dough no longer sticks. Continue kneading until dough is not sticky (about 8 minutes). Put dough into a greased bowl about three times the size of the dough. Turn dough to grease surface lightly. Cover bowl with a towel and let rise in a warm place for about 2 hours, or until double in bulk. Test by inserting a finger about 1/2 inch into dough. If indentation remains, the dough is ready to shape. Punch dough down; squeeze out air bubbles and shape into a smooth ball. Let rise again in warm place for about 30 minutes. Divide into equal portions for 2 loaves. Form each into a smooth oval loaf. Let stand covered for 15 minutes. Place the loaves seam side down in 2 greased 9x5x3-inch loaf pans. Cover with a towel and let rise in warm place until almost double in bulk (about 1 hour). Bake at 375F about 30 minutes, or until crust is medium brown. Turn out of pans at once. Cool on wire racks. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #129 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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