| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bread |
12 |
Servings |
INGREDIENTS
| 1/4 |
c |
Warm water (105 for dry yeast; 95f for compressed yeast) |
| 1 |
pk |
Yeast; active dry or compressed |
| 1 1/2 |
c |
Scalded milk; cooled to 105 or 95F |
| 1 |
c |
Honey |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Salt (up to) |
| 6 1/2 |
c |
Whole wheat flour |
|
2 |
LOAVES |
INSTRUCTIONS
Date: Tue, 07 May 1996 10:55:21 -0400
From: theservs@gate.net (Thomas E. Haug)
Pour water into a bowl; add yeast and stir until dissolved. Add milk,
honey, olive oil, and salt. Stir with a wooden spoon until well blended.
Stir in 4 cups of flour, 1 cup at a hme. Beat until dough is smooth and
elastic. Mix in another cup of flour. The dough will be very stiff. Measure
another cup of flour; sprinkle half of it on a board. Turn dough onto the
board. Knead dough, adding flour to board until the dough no longer sticks.
Continue kneading until dough is not sticky (about 8 minutes). Put dough
into a greased bowl about three times the size of the dough. Turn dough to
grease surface lightly. Cover bowl with a towel and let rise in a warm
place for about 2 hours, or until double in bulk. Test by inserting a
finger about 1/2 inch into dough. If indentation remains, the dough is
ready to shape. Punch dough down; squeeze out air bubbles and shape into a
smooth ball. Let rise again in warm place for about 30 minutes. Divide into
equal portions for 2 loaves. Form each into a smooth oval loaf. Let stand
covered for 15 minutes. Place the loaves seam side down in 2 greased
9x5x3-inch loaf pans. Cover with a towel and let rise in warm place until
almost double in bulk (about 1 hour). Bake at 375F about 30 minutes, or
until crust is medium brown. Turn out of pans at once. Cool on wire racks.
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