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Atomic Bread
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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.”
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