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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Bread 16 Servings

INGREDIENTS

3 pk Dry yeast
1 c Warm water
3/4 c Milk
3/4 c Water
1 tb Sea salt (may substitute regular salt)
1/2 c Raw honey (may substitute regular honey)
3 Eggs; beaten
1/2 c Unrefined oil (may substitute Mazola corn oil)
7 c Whole wheat flour

INSTRUCTIONS

Dissolve the yeast in warm water. Stir in milk, water, salt and honey. Add
eggs, oil, and 1/2 of the flour. Mix well, then add remaining flour by
working in with hands. Turn the dough onto a floured board and allow it to
rest for 10 minutes. Knead for 5 minutes. Place in an oiled bowl and cover
with a damp cloth. Allow to rise until doubled. Punch down and let rise
again for 30 minutes more. Divide the dough in half and shape into 2
loaves.  Place in oiled loaf pans or shape into round loaves and place on
oiled baking sheets. Cover the loaves with a damp cloth and let rise until
doubled. Bake at 350° for 30 to 40 minutes. Cool on a rack. Yield: 2 (9x5)
loaves.
ALICE LYNN OVERBEY
(MRS. THOMAS L.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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