| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breads, Hand made |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Yeast |
| 2 |
c |
Warm water |
| 2 |
tb |
Honey; To 4 T, Molasses, |
|
|
; Or Sugar |
| 2 |
tb |
Salt |
| 1/4 |
c |
Oil |
| 3 |
|
Eggs |
| 6 |
c |
Whole Wheat Flour; To 8 C |
INSTRUCTIONS
I've had great success making a whole wheat bread based on a recipe from
"Whole Foods for the Whole Family." Here's how I make it.
Dissolve yeast in warm water with 1 t. honey. After it bubbles up, add
remaining honey, salt, oil, and 3 c. of flour. Beat by hand 200 strokes
(this strengthens the gluten and makes the bread rise more easily). Add 1
more cup of flour and beat briefly.
Now you have the "sponge." Cover bowl and let sponge rise for about an hour
until doubled in bulk(I put the bowl on an old heating pad set on low, and
this works great).
Add eggs and remaining flour until a soft dough results. Knead for about
10-15 minutes. Place dough in greased bowl, cover, and let rise until
doubled in bulk. Punch down the dough, shape into two loaves, and put in
two loaf pans. Let rise until doubled, then bake in 350 degree oven for 35
minutes.
If you try this, let me know how it works.
Judi Hammett >From: judi@abs.net (Judi Hammett)
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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