INGREDIENTS

INSTRUCTIONS

Mix the yeast, diastatic malt powder, 6 cups flour, and the salt
together. In a saucepan heat the milk, vegetable oil, and honey to 120F.
The liquid will just start to feel hot. Pour the liquid into the dry
ingredients, and add the lightly beaten egg whites. Add another cup of
flour and stir until the dough has formed a shaggy mass. Turn the dough out
onto a lightly floured counter and knead the dough, adding more flour as
necessary, until the dough has formed a smooth ball. Place the dough in a
lightly oiled bowl, turning the dough to coat with oil. Cover the bowl with
a damp towel. Place the dough in a warm spot and let rise until doubled in
size. This will take about l 1/2 hours.
Punch the dough down and turn out onto a lightly floured counter. Knead
the dough briefly to expel air bubbles. Grease two 8 1/2" x 4 1/2" loaf
pans. Divide the dough into two pieces and roll each piece out into a
rectangle the same length as the pans. The rectangles should be about 1/4"
thick. Roll up the dough the long way and place it in the pans. Cover the
loaves with a damp towel and let them rise 30-45 minutes, until they are
about 1" over the top of the pans. While the loaves are rising, preheat the
oven to 375F. Bake the loaves for 35-34 minutes, or until well browned and
the bottoms sound hollow when thumped. Cool the loaves on a rack. Yield:
Two loaves, each yielding sixteen 1/2 inch slices.
Source: The kind folks at King Arthurs Flour sent me this with my last
order. Try it, it is great for sandwiches.

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