| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Breads, Penndutch |
4 |
Loaves |
INGREDIENTS
| 2 |
pk |
Yeast, dry |
| 4 |
c |
;Water, warm |
| 1/2 |
c |
Butter; softened |
| 1/4 |
c |
Molasses |
| 1/2 |
c |
Honey |
| 2 |
ts |
Salt |
| 6 |
c |
Flour, whole wheat |
| 4 |
c |
Flour, white |
|
|
From Amish & Mennonite Kitchens |
|
|
by Good & Pellman From: Sam Waring Date: 24 |
INSTRUCTIONS
Dissolve yeast in the warm water. Combine butter, molasses, honey, and
salt. Mix well. Add yeast mixture. Gradually add flour. Turn onto a
floured board and knead until smooth (this will take a fair amount of
shoulder; the dough is fairly heavy). Place in a large greased bowl, then
turn to grease the top. Cover with a clean tea towel, and let rise until
doubled, about two hours.
Punch dough down, and let it rest a few minutes. Divide into quarters, and
shape into loaves. Place in greased bread pans, and let rise about one
hour. Bake at 375 F. for 35 to 40 minutes.
Feb 94
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