| Recipes
- Whole Wheat Bread |
| Text
Size |
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Yield:
Two loaves
Satisfying,
wheaty flavor
- 1 cup
milk
- 2 packages
active dry yeast, or 2 small (2/3 or 3/5 oz.) cakes compressed yeast
- 1/2
cup warm water
- 2 eggs
- 1 tablespoon
sugar
- 1/4
cup molasses
- 2 teaspoons
salt
- 3 tablespoons
melted shortening
- 2 cups
Heckers/Ceresota Whole Wheat Flour
- 3-3
1/2 cups sifted Heckers Unbleached Flour
- Scald
milk; cool to lukewarm.
- Dissolve
yeast in warm water (use lukewarm water for compressed yeast).
- Combine
milk, eggs, sugar, molasses, salt and shortening; add yeast.
- Stir
in whole wheat flour, then unbleached flour; mix well.
- Turn
out on floured board or pastry cloth and knead until smooth.
- Place
in greased bowl. Cover and let rise in warm, draft-free place (80-85°)
for one hour.
- Punch
down and return to warm place for another 30 minutes.
- Punch
down; divide in half; round each dough piece into a ball and let rest
10 minutes.
- Shape
into loaves and place in greased bread pans (9 x 5 x 3 inches).
- Cover
and let rise until sides reach top of pan and top is well rounded.
Bake in 400° oven for 30-40 minutes, or until done.
- If desired,
knead in 1 cup seedless raisins before the dough is divided.
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