| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads |
2 |
Loaves |
INGREDIENTS
| 2 |
|
Envelopes Dry Yeast |
| 1/2 |
c |
Warm Water |
| 2 1/4 |
c |
Warm Water |
| 3 |
tb |
Honey |
| 1/4 |
c |
Honey |
| 1/4 |
c |
Butter |
| 1 |
tb |
Salt |
| 2 |
c |
Unbleached Flour |
| 5 |
c |
Whole Wheat Flour |
INSTRUCTIONS
Soften the yeast in the first measure of warm water. Add the first measure
of honey. Let stand for 5 minutes. Stir in the second measure of honey, the
shortening, salt and the second measure of water. Add the unbleached flour
and enough of the whole wheat flour to make a soft dough. Knead until
smooth and shiny (about 10 minutes). Cover. Let rise until doubled in bulk
(about 2 hours). Punch down. Let rise again for 30 minutes. Punch down.
Shape into loaves. Lightly oil the loaf pans.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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