| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bread | 16 | Servings | ||
INGREDIENTS
| 3 | c | Stone-ground whole wheat or graham flour |
| 1 | tb | Salt |
| 2 | pk | Regular or quick-acting active dry yeast |
| 2 1/4 | c | Very warm water (120-130 degrees) |
| 1/3 | c | Honey |
| 1/4 | c | Shortening (up to) |
| 4 | c | All-purpose flour |
INSTRUCTIONS
Mix whole-wheat flour, salt and yeast in large bowl. Add water, honey and shortening. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough of the all-purpose flour, 1 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface, knead about 10 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place 40-60 minutes or until double. (Dough is ready if indentation remains when touched.) Grease two loaf pans, 9x5x3-inch or 8.5x4.5x2.5-inch. Punch down dough; divide into halves. Flatten each half with hands or rolling pin into rectangle 18x9-inches. Fold crosswise into thirds, overlapping the two sides. Roll up tightly, beginning at open end. Pinch edge of dough into roll to seal well. Press each end with side of hand to seal; fold ends under loaf. Place loaf, seam side down, in pan; brush with butter. Sprinkle with whole wheat flour or crushed rolled oats, if desired. Let rise 35-50 minutes or until double. Heat oven to 375 degrees. Bake 40-45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans; cool on wire rack. Makes 2 loaves. BETTY CROCKER RECIPE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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