INGREDIENTS

INSTRUCTIONS

Recipe by: McDougall Plan Put flour in a large bowl. Place in a warm
oven for 30 minutes to warm flour and bowl to 110 degrees (1 1/2
minutes in microwave). Dissolve yeast in 1 cup warm water (110
degrees). Add molasses and mix well. Let rest about 3 minutes. Then,
add the yeast mixture and the remaining water (3 cups, warm). Mix  well
by stirring or use one hand to mix in bowl. Do no Knead. Dough  will be
sticky. Use non-stick pans or lightly oil two large loaf pan
(9"x5"x3"). Sprinkle with cornmeal. Spoon dough mixture into pans.
Smooth top with hand dampened with water to prevent sticking. Cover
with towel. Place in a warm spot. Let rise about 1 hour or until  dough
reaches top of pans. Preheat oven to 400 degrees. Bake for 20  minutes.
Reduce heat to 350 degrees. Bake 30-40 minutes longer.  Remove pans
from oven, tip pans on sides, and let cool on racks for  15 minutes.
Remove loaves from pans and continue to cool before  storing. Bread is
moist, so keep best in refrigerator.  HELPFUL HINTS: Recipe may be
doubled to make four loaves. Refrigerate  or freeze extra loaves until
ready to use. Other flours may be used  in place of 1.5 cups whole
wheat, such as brown rice flour, garbanzo  flour, or barley flour. Use
of nonstick pans is recommended. From the  collection of Sue Smith,
S.Smith34, Uploaded June 16, 1994 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 1745
Calories From Fat: 46
Total Fat: 5.5g
Cholesterol: 0mg
Sodium: 29.7mg
Potassium: 620.9mg
Carbohydrates: 362.6g
Fiber: 15.9g
Sugar: 1.3g
Protein: 53.3g