INGREDIENTS

INSTRUCTIONS

Workbasket Recipes: This issue (March, 1979) has a large article entitled
"Bread: From Freezer To Oven". I thought the breads looked interesting, so
I am posting them, but each is fairly long, and will probably have its own
mailing.
Combine flours. In a large bowl, thoroughly mix 2 cups flour mixture, salt,
shredded wheat cereal, corn meal and undissolved yeast.
Combine water, molasses, chocolate and margarine in a saucepan. Heat over
low heat until liquids are very warm. Margarine and chocolate do not need
to melt. Gradually add to dry ingredients and beat for 2 minutes at medium
speed of electric mixer, scraping bowl occasionally. Add potatoes and 1 cup
flour mixture. Beat at high speed for 2 minutes, scraping bowl
occasionally. Stir in caraway seeds and enough additional flour mixture to
make a stiff dough. Turn out onto lightly floured board; cover dough and
let rest 15 minutes. Then knead until smooth and elastic, about 15 minutes.
Divide dough into 3 equal pieces. Form each piece into a smooth round ball.
Flatten each ball into a mound, 6 inches in diameter. Place on greased
baking sheets. Cover with plastic wrap. Freeze until firm. Transfer to
plastic bags. Freeze up to 4 weeks.
Remove from freezer; unwrap and place on ungreased baking sheets. Cover;
let stand at room temperature until fully thawed, about 3 1/2 hours. Let
rise in warm place, free from draft, until doubled in bulk, about 2 hours.
Bake at 375 about 35 minutes, or until done. Remove from baking sheets and
cool on wire racks.
  TO BAKE WITHOUT FREEZING:
After shaping, let rise in warm place, free from draft, until doubled in
bulk. (Unfrozen dough will rise faster than frozen dough). Makes 3 loaves.
Posted to EAT-L Digest  by Cecilia <elric01@IMPERIUM.NET> on Sep 14, 1997

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