| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads | 1 | Servings | |
INGREDIENTS
| 1 | pk | Dry yeast |
| 1/2 | c | Warm water |
| 1/8 | ts | Ground ginger |
| 2 | tb | Honey |
| 13 | oz | Can evaporated milk |
| 1 | ts | Salt (optional) |
| 2 | tb | Oil |
| 4 | To 4 1/2 cups whole wheat flour |
INSTRUCTIONS
Makes 1 large loaf Dissolve yeast in the warm water in large mixing bowl. Blend in the ginger and 1 Tbsp of the honey. Let stand in a warm place until the mixture is bubbly (about 15 minutes). Stir in the remaining honey, and the milk, salt, and oil. With mixer on low speed (or with a wooden spoon) beat in the flour 1 cup at a time, mixing well after each addition. If you are using amixer, beat in the last cup of flour with a wooden spoon. The dough should be heavy but too sticky to knead. Place dough in a 2-pound, WELL-GREASED coffee can. Cover with greased plastic lid. At this point, you may freeze the dough if you want to and bake it at a later time. To bake, let stand, covered in a warm place until the dough rises and pops off the lid. This will take 1 to 1 1/2 hours. Discard the lid and bake at 350 F for 1 hour. The crust will be very brown. Brush the top lightly with butter. Let the entire bread and can cool for 5 to 10 minutes on a wire rack, then loosen the crust around the edge of the can with a thin knife and slide the bread from the can. Cool it in an upright position on the wire rack. VARIATION: Add to the yeast mixture 1 tsp cinnamon and 1/2 tsp nutmeg. With the final addition of flour, add 1/2 cup raisins and 1/2 cup chopped walnuts. Bread Winners From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”