INGREDIENTS

INSTRUCTIONS

DIRECTIONS: 1. Combine 1 C all purpose flour, 2 pkg yeast, 1 C warm
water and 1 T honey in a 2 gal heavy duty freeze plastic bag (Ziploc
Jumbo) 2. Squeeze upper part of bag to force out air. Close top of  bag
tightly between thumb and index finger. Rest bag on table, mix by
working bag with fingers about 20 seconds or until all ingredients  are
completely blended. Let bag rest about 15 minutes. 3. Add  remaining
ingredients, except flour. 4. Mix by working bag with  fingers. Add
Whole wheat flour; mix thoroughly. Then gradually add  remaining all
purpose flour until a stiff dough is formed, about  2-1/2 C or until
dough pulls away from bag. 5. Turn dough out onto  floured surface.
Divide dough in half. Knead each half 5 minutes or  until dough is
smooth and elastic. Add more flour, if necessary.  Cover with plastic
bag.  Let rest 10 minutes. 6. Flatten dough into a  12 x 7 inch
rectangle. At narrow end fold corners to center to form a  point.
Beginning with point roll dough tightly towards you. Pinch the  edges
to seal. Press dough at each end to seal and fold ends under.  7. Place
seam down in a greased 8-1/2 x 4-1/2 x 2-1/4 loaf pan.  Repeat with
second loaf. 8. Cover loosely with plastic bag and let  rise in warm
place 45-60 minute or until doubled.  Uncover. Bake on  lower rack in
400 F oven 30-35 minutes or until deep golden brown.  Remove from pan
immediately. Cool on rack. Makes 2 (1-3/4 lb) loaves.  ~------
VARIATIONS: MOUNTAIN TOP BREAD: Brush tops with melted butter  or
margarine. Sprinkle with all purpose flour. Repeat with second  loaf.
Let rise 45-60 minutes. Before baking, carefully make a shallow  cut
with sharp knife down center of each loaf. Bake as directed.  COUNTRY
CRUST BREAD: After greasing loaf pans, coat bottoms and sides  of pans
with whole wheat germ, wheat bran or whole wheat flour.  Shape loaves;
place seam side down in prepared pans. Brush tops of  loaves with
vegetable oil. Sprinkle tops of loaves with 1/4 C wheat  germ or whole
wheat flour. Let rise and bake as directed. ICED HONEY  RAISIN BREAD:
For two loaves, in small bowl, mix together 1 C  raisins, 1/2 C packed
brown sugar and 2 tsp cinnamon. Flatten each  dough piece into 12 x 7
inch rectangle and brush each piece with  softened butter or margarine.
Sprinkle raisin mixture on dough. Press  raisins in lightly. Shape into
loaves, let rise and bake as directed.  When cool, frost loaves with
Easy Icing. Beat until smooth 1 C  powdered sugar and about 1 T hot
water. PARTY BUNDT BREAD: Shape  loaves as directed except do not seal
ends. Pinch loaves together to  form a ring. Place ring seam side up in
greased 12 C bundt pan. Let  rise until dough reaches top of bundt pan,
about 45-60 min. Bake in  375 F oven 40-45 min. Invert immediately and
cool on rack. When cool,  drizzle with Honey-Nut Glaze. Stirring
constantly, bring to boil 1/4  C coarsely chopped nuts, 1/4 C packed
brown sugar, 1/4 C honey and 2  T butter or margarine. SOFT AND SALTY
PRETZELS. Divide dough into 24  equal pieces. Roll each piece into 18
inch rope. Twist ropes into  pretzel shape and place on greased baking
sheets.  Brush pretzels  with vegetable oil and sprinkle with coarse
salt. Cover; let rise  until doubled, about 1/2 hour. Bake in 425 oven
15 to 20min or until  golden brown. Cool on rack and store in container
with loose fitting  cover. -------- SUBSTITUTIONS: Molasses, brown
sugar or granulated  sugar may be used in place of honey. 1 C lukewarm
milk and 1-1/2 C  warm water may be used in place of nonfat dry milk
and water.  Softened butter or margarine may be used in place of
vegetable oil.  All purpose flour may be used in place of whole wheat
flour. Two  9x5x3 inch loaf pans may be used.  From Wheat Flour
Institute, Washington, D.C. 20006 - 1979 From Files  of A.Broaddus
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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