| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Breads |
1 |
Loaf |
INGREDIENTS
| 3 3/4 |
c |
Unbleached white flour |
| 1 1/2 |
ts |
Salt |
| 3 |
tb |
Wheatgerm |
| 1 |
tb |
Dry yeast |
| 1 |
c |
Warm water |
INSTRUCTIONS
In a bowl, stir together 3 c flour with salt & wheatgerm. Combine the yeast
& the water & set aside till the yeast starts to work. Make a well in the
centre of the dry ingredients & pour in the yeast & water. Slowly work in
the flour from the sides of the bowl, then beat the mixture vigorously
until thoroughly stirred together. This is a sticky dough. Flour a board
with 3/4 c flour plus 2 tb & turn out the dough. Turn the bread so that is
coated on all sides. Knead thoroughly. Fold dough in half & roll out into a
narrow shape about 12 inches long. Set on an oiled pan & allow to rise till
it is nearly doubled in size. Preheat oven to 375F & bake for 45 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Exercise daily — walk with the Lord.”