| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bread |
16 |
Servings |
INGREDIENTS
| 2 |
pk |
Active dry yeast |
| 2/3 |
c |
Warm water |
| 5 1/2 |
c |
Whole wheat flour |
| 2 1/3 |
c |
Skim; soy or rice milk |
| 3 |
ts |
Salt |
| 1/2 |
c |
Honey |
| 2 |
tb |
Applesauce or prune puree |
| 3 |
c |
Enriched white flour |
INSTRUCTIONS
From: Claudia Knowles <KnowlesCM7@AOL.COM>
Date: Wed, 14 Aug 1996 20:30:00 -0400
In a large bowl, dissolve yeast in 2/3 cup warm water; add 3 cups whole
wheat flour, milk and salt. Stir. Warm honey, pour over flour mixture; add
applesauce/prune puree. Beat until smooth, using low speed of electric
mixer. Gradually add remaining whole wheat and enriched white flour; stir
with a wooden spoon to soft dough stage. Form into a ball.
Knead 5 minutes on a lightly floured surface. Divide dough in half; knead
10 minutes. Cover bread with waxed paper. Place dish towel over top. Put in
warm place and let raise until doubled in vlume; uncover and punch down.
Divide into two loaf pans sprayed with Pam. Cover with waxed paper. Let
raise in warm place until doubled in volume again. Bake at 375 degrees 40
~ 50 minutes, or until deep brown on top. Yield: 2 loaves.
This recipe is adapted from the cookbook "Don't Eat Your Heart Out".
Posted by wallis@oxygen.aps1.anl.gov (David Wallis) to the Fatfree Digest
[Volume 11 Issue 13], Oct. 13, 1994. FATFREE Recipe collections copyrighted
by Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
EAT-L Digest 13 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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