| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Grains |
|
Breads |
2 |
Loaves |
INGREDIENTS
| 2 |
tb |
Yeast |
| 2 1/2 |
c |
Warm milk (105-115 deg F) |
| 1/3 |
c |
Molasses |
| 3 |
tb |
Walnut or vegetable oil |
| 2 |
ts |
Salt |
| 2 |
c |
Toasted pecans, broken into large pieces |
| 2 |
c |
Whole wheat flour |
| 1 |
c |
Rye flour (or an additional 1 cup whole wheat) |
| 3 |
c |
To 4 cups bread or all- purpose flour |
INSTRUCTIONS
Proof yeast in warm milk in large bowl. Add molasses, oil, salt, and pecan
pieces, whole wheat and rye flour. Mix together. Add bread flour, 1/2 cup
at a time and mix until dough is stiff. Remove dough from bowl onto
well-floured surface and gradually knead in enough remaining flour to make
a soft dough. Place dough in lightly oiled bowl, flour and let rise until
double. Punch down and divide in half. Form each half into a loaf and place
in bread pans (9x5inch or 8x4 inch) Let rise until doubled. Bake in
preheated 350-degree oven for 35 minutes. Remove from pans. Continue to
bake until loaf sounds hollow when tapped on bottom. Let cool on rack
before cutting. May need to cover tops with aluminum foil in final
10-15minutes of baking if getting too brown on top.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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