| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Altar bread, Bread machi |
33 |
Servings |
INGREDIENTS
| 1 1/8 |
c |
Warm water |
| 1 |
ts |
Dry yeast |
| 1/3 |
c |
Dry milk |
| 3 |
tb |
Honey |
| 1 1/3 |
oz |
Butter; or margarine |
| 1 |
c |
White flour |
| 2 |
c |
Flour; whole-grain wheat |
INSTRUCTIONS
This recipe is scaled for large bread machines. I recommend using the dough
cycle and baking the bread in an oven.
Put the ingredients into the bread machine and mix on the dough cycle. The
bread should be a little soft and sticky after the first knead, but whole
wheat flour will take up extra water as it rises.
At the end of the dough cycle, remove the bread dough and put it on a
lightly floured surface. Shape into about 4 small loaves, about 6 inches in
diameter on greased cookie sheets or oiled planks. Let rise until doubled
(this bread has a small amount of yeast in it and may rise slowly). Cut a
cross in the top of the loaves and allow to rise an additional 10-15
minutes. Bake in a 400 degree oven for 15 minutes and reduce the heat to
325 for another 15 minutes.
Each loaf will serve 30-50 communicants. The bread freezes well sealed in
plastic bags.
Recipe by: Princeton Seminary adapted by K.Vaughan for Bread Machine
Posted to Bread-bakers Digest by Ken Vaughan <kvaughan@ptialaska.net> on
Apr 4, 1998
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