Name: Round Crusty Loaf (Bread)
Ingredients: 2 pk Dry yeast; 1/2 c Sugar; 1/2 c Warm water; 105 deg to 115 deg; 2 c Milk; scalded; 1 c Unsalted butter; softened; 1 ts Salt; 4 Eggs; beaten; 2 c Whole wheat flour; 6 c Bread flour; Cornmeal; 1 Egg yolk; 1 ts Whipping cream; 2 ts Instant yeast; 2 tb Sugar; 2 tb Warm water; 2/3 c Milk; 1/3 c Butter; softened; 1/4 ts Salt; 1 Egg; 2/3 c Whole wheat flour; 2 c Bread flour

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			3	Servings

INGREDIENTS

2	pk	Dry yeast
1/2	c	Sugar
1/2	c	Warm water; 105 deg to 115 deg
2	c	Milk; scalded
1	c	Unsalted butter; softened
1	ts	Salt
4		Eggs; beaten
2	c	Whole wheat flour
6	c	Bread flour
		Cornmeal
1		Egg yolk
1	ts	Whipping cream
2	ts	Instant yeast
2	tb	Sugar
2	tb	Warm water
2/3	c	Milk
1/3	c	Butter; softened
1/4	ts	Salt
1		Egg
2/3	c	Whole wheat flour
2	c	Bread flour

INSTRUCTIONS

FOR ABM
Recipe adapted for ABM by jrjet@mtco.com -- Tested in a Farberware ABM with
great results.
FOR ABM: Place wet ingredients in pan first, then add flour and dry
ingredients - ending last with yeast. I abked this on light setting and it
turned out wonderfully! Definitely a keeper!
TRADITIONAL: Dissolve yeast and 1 tsp sugar in warm water, stirring well;
let stand 5 minutes or until bubbly.
Pour scalded milk over butter in a large mixing bowl; stir until butter has
melted. Cool to lukewarm. Add remaining sugar, yeast mixture, salt and 4
eggs. Stir well. Gradually add whole wheat flour, beating well. Add ebough
bread flour to form a stiff dough.
Turn dough out on a floured surface; knead 10 minutes or until smooth and
elastic. Place in greased bowl, turning once to grease top. Cover and let
rise in a warm place until doubled - 1 hour, 15 minutes.
Punch down,turn out and let rest on lightly floured surface -- 5 minutes
resting. Divide dough into 3 parts; shape each portion into a round loaf.
Place loaves on greased baking sheets sprinkled with cornmeal. Combine egg
yolk and whipping cream: mix well and lightly brush over the tops of the
loaves. Cover and rise until doubled in bulk -- 1 hour.
Bake at 400 degrees for 10 minutes; reduce temperature to 350 degrees and
bake an additional 20 minutes or until loaves sound hollow when tapped.
Cool on wire racks. Makes 3 round loaves.
Recipe by: Southern Heritage Breads Cookbook
Posted to EAT-L Digest  by Dot McChesney <jrjet@MTCO.COM> on Feb 20, 1998

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