| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Breads, Rolls | 1 | Servings | |
INGREDIENTS
| 1 | pk | Active dry yeast |
| 1 1/2 | c | Water; warm (105~-115~) |
| 2 | Eggs | |
| 1/4 | c | Honey |
| 2 | ts | Salt |
| 1/4 | c | Lard; melted |
| 2 | c | Whole wheat flour |
| 4 | c | All purpose flour; to 4 1/2 cups |
INSTRUCTIONS
PATTI - VDRJ67A Dissolve yeast in the water in large mixing bowl. Let stand 5 minutes. Stir in eggs, honey, salt and cooled, melted lard. Add whole wheat flour. Stir well. Add all purpose flour gradually, beating to make a smooth lump-free batter. Continue adding flour until stiff dough forms. Turn out onto lightly floured board and kneed for 10 minutes. Place dough into bowl to rise. Cover lightly with plastic wrap. Let rise in warm place (85~) until doubled, about 1-1/2 hours. Turn dough out onto oiled board. Shape into 2 loaves or 24 dinner rolls. Place loaves into lightly greased sheets. Let rise until doubled. Bake at 375~ for 40-45 minutes for loaves, 15-20 minutes for dinner rolls. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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