| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Bread |
12 |
Servings |
INGREDIENTS
| 3 |
c |
Unbleached flour |
| 2 |
pk |
Yeast |
| 1/4 |
|
Brown sugar |
| 1 |
ts |
Salt |
| 1 |
c |
Water |
| 1 |
c |
Milk |
| 1/4 |
c |
Oil |
| 1 |
|
Egg |
| 3 |
c |
Whole wheat flour |
| 1/2 |
c |
Wheat germ |
| 1/2 |
c |
Rolled oats |
| 2 |
tb |
Sesame seed |
INSTRUCTIONS
Combine flour, yeast, sugar, salt in large mixing bowl. Heat water, milk
and oil until very warm (110-115 degrees). Add egg and warm liquids to
flour mixture. Stir until smooth. Add remaining ingredients, a little at a
time and stir until dough is sticky. Turn onto floured surface and knead in
1/4-3/4 cups unbleached flour. Knead until dough is smooth and elastic, 5-8
minutes. Place dough in greased bowl; turn once; cover. Let rise until
double, about 1 hour. Punch down to remove air bubbles. Knead another
minute. Divide into 2 parts, shape as desired. Cover, let rise until double
again, about 30 minutes. Bake at 350 for 35-45 minutes, or until loaf
sounds hollow. Remove from pans immediately. Cool. Makes 2 loaves.
MRS DAVID HENDERSON (GRACE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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