| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
servings |
INGREDIENTS
| 3 1/4 |
c |
Whole spelt flour; (divided use) |
| 1 |
pk |
Active dry yeast |
| 1 |
c |
Water |
| 1/3 |
c |
Honey |
| 1/4 |
c |
Margarine or butter |
| 1 |
ts |
Salt |
| 1 |
|
Egg |
INSTRUCTIONS
source: Better Homes And Gardens, March 1994
yield: one loaf
In a large bowl combine two cups of the spelt flour and the yeast. in a
saucepan, heat and stir the water, honey, margarine, and salt until warm.
Add to flour. Add egg. Beat with an electric mixer on a low speed for 30
seconds. Beat for 3 minutes on high. Stir in remaining flour to make a soft
dough. Cover and let rise until doubled - 45 - 60 minutes.
Spread dough in a greased 9 x 5 x 3 loaf pan. Cover and let rise for 30- 45
minutes, until doubled. Bake at 375 degrees for 25 to 30 minutes or until
loaf sounds hollow when tapped. Cover with foil for the last ten minutes of
baking. Remove from pan and cool.
Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Nov
4, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”