| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
6 |
Servings |
INGREDIENTS
|
|
Jim Vorheis |
| 2 |
pk |
Dry yeast |
| 1 |
c |
Warm water |
| 2 |
tb |
Brown sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Flour |
| 1 1/4 |
c |
Scalded milk, cooled to warm |
| 1/4 |
c |
Honey |
| 2 |
ts |
Salt |
| 1 3/4 |
c |
Whole wheat flour |
| 1/4 |
c |
Wheat germ |
| 3 1/2 |
c |
White flour |
INSTRUCTIONS
Makes 2 large loaves or 3 small loaves. In a large mixing bowl combine
yeast, water, brown sugar, salt and the 1/2 cup of flour. Beat until
smooth. Cover and let stand in warm place 15 minutes. Add to this mixture
the scalded milk, honey, salt, whole wheat flour and wheat germ. Beat 2
minutes with electric mixer and gradually stir in about 3 1/2 cups white
flour. Form into smooth ball on floured surface. Cover with bowl and let
rest 10 minutes. Knead thoroughly and divide into 2 or 3 balls. Cover with
bowl and let rest again. Shape each ball into a loaf and place in 2
well-greased standard loaf pans or 3 8x4-inch pans. Cover and let rise in
warm place 45-60 minutes, or until doubled in bulk. Bake at 375 F for 35-40
minutes.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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