| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads, Fatfree | 1 | Servings | ||
INGREDIENTS
| 3 1/2 | c | Bread flour; General Mills |
| "Better for Bread" | ||
| 1/2 | c | Whole wheat flour |
| 1/2 | c | Honey |
| 1 1/2 | c | Water |
| 3 | tb | Butter; margarine will |
| Work, but not as well | ||
| 1/4 | ts | Salt |
| 2 | tb | Yeast; I prefer Red Star |
INSTRUCTIONS
Dissolve honey and water. The warmer they are, the easier they'll mix. Add the yeast, whisk it all together, and set aside. Blend the flours and salt, and melt the butter in a separate dish. Once melted, add the butter to the yeast/honey/water mixture. Whisk together. Add liquid to dry ingredients and knead down on a floured board. You could also mix the ingredients with a Kitehcn-Aid mixer (dough hook attachment), then transfer to a floured board. When finished, the dough should be very soft, but not too sticky. Let rise until doubled. Punch down, knead on a floured board, and divide into two loaves. Shape into cylinders, or round balls, or whatever shape you prefer. Let rise until 2 to 2 1/2 times original size. Score if desired, or glaze with one beaten egg. Bake at 350 degrees for 20-25 minutes. This bread works best when cooked with stoneware. From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : James Porter <<porterj@lbm.com> NOTES : I thought I would offer to make the communion bread for this Sunday's worship service. A few weeks ago, I obtained the following recipe from a colleague of mine. This recipe produces the most wonderful, flavorful bread I've ever had at a church!
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