| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
pk |
Active dry yeast |
| 1/2 |
c |
Warm water; (105-115 DEGF) |
| 1 |
ts |
Sugar |
| 1/3 |
c |
Honey |
| 1 |
tb |
Salt |
| 1/8 |
c |
Shortening |
| 1 3/4 |
c |
Warm water; (105-115 DEGF)………. you might not use all of |
| 6 |
c |
Whole wheat flour; up to 7 |
INSTRUCTIONS
mix yeast, 1/2 cup water, sugar per yeast package, and allow to work for a
little bit. meanwhile ........... mix dry ingredients in a large mixing
bowl, only add about 1/2 the flour right now. next add working yeast,
honey, shortening to the dry ingredients. Mix well and continue to add
remaining flour and water......... be quick about this, don't let it get
cold. Knead well, about 20 times......... until you're happy with it warm
the oven for rising Place in greased bowl and turn greased side up, rise
until double ( I usually put a wet towel over the bowl while rising to
prevent drying. punch down and split in half, roll each half to about
9x18x1, roll up and pinch ends, tuck underneathplace in loaf pans. (cast
iron works best) re-rise until double or so......... move directly into
baking at 350 DEGF, sometimes it takes 25 min, sometimes it takes 40
minutes......... loaves will sound hollow when tapped on top and are golden
brown. brush with butter, while cooling on wire rack.
Posted to MC-Recipe Digest by dougs1@gte.net (-ds) on Mar 24, 1998
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