| 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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