| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 3 | Servings | ||
INGREDIENTS
| 2 | 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 | t | Salt |
| 4 | Eggs, beaten | |
| 2 | c | Whole wheat flour |
| 6 | c | Bread flour |
| Cornmeal | ||
| 1 | Egg yolk | |
| 1 | t | Whipping cream |
| 2 | t | Instant yeast |
| 2 | T | Sugar |
| 2 | T | Warm water |
| 2/3 | c | Milk |
| 1/3 | c | Butter, softened |
| 1/4 | t | Salt |
| 1 | Egg | |
| 2/3 | c | Whole wheat flour |
| 2 | c | Bread flour |
INSTRUCTIONS
1998 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,
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Nutrition (calculated from recipe ingredients)
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Calories: 2821
Calories From Fat: 881
Total Fat: 100.3g
Cholesterol: 592.4mg
Sodium: 1142mg
Potassium: 761.8mg
Carbohydrates: 403.9g
Fiber: 13.2g
Sugar: 46.3g
Protein: 71.2g