| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads, Breakfast, Ethnic |
1 |
Loaf |
INGREDIENTS
| 1 |
tb |
Yeast water; luke warm |
| 1 |
ts |
Salt |
| 1/2 |
c |
Honey |
| 1/3 |
c |
Molasses |
| 1/3 |
c |
Butter |
| 3 |
c |
White flour; 2 1/2 to 4 cups |
| 2 1/2 |
c |
Whole wheat flour |
| 1 1/2 |
c |
Rye flour |
INSTRUCTIONS
Dissolve yeast in water in a large bowl. Add next 4 ingredients, 1 1/2
cups of the white flour and all the wheat flour. Beat and add all the rye
flour and 1 1/2 cups white flour. Knead in rest of flour - about 10
minutes. Place dough in greased bowl. Cover. Let rise 1 1/2 hours. Punch
dough down. Put in 2 greased pans. Let rise until double and bake 35
minutes at 350 degrees.
From "Kitchen with a View" by Judi Burke, "The Keeper's House" at
Robinson Point Light on Isle au Haut, ME 04645.
Posted to Bakery-Shoppe Digest V1 #180 by novmom@juno.com (Angela
Gilliland) on Aug 04, 1997
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