100% whole wheat bread #3

Yield: 48 Servings

Measure Ingredient
⅔ cup Water
3 packs Yeast
1 tablespoon Sugar
8 cups Scalded Milk
⅔ cup Shortening
1 cup Sugar
½ cup Molasses
2 tablespoons Salt
12 cups Whole Wheat Flour

From: Claudia Knowles <KnowlesCM7@...> Date: Wed, 14 Aug 1996 20:30:00 -0400 Dissolve yeast in ⅔ c water while your milk is cooling. Dissolve 1 cup sugar in the hot milk. Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. Knead about 5 minutes. Let rise until doubled in bulk, about 1½ to 2 hours. Knead down and shape into 6 loaves, let rise until doubled in pans. Bake at 375 degrees F. for 40 minutes. Turn out on wire rack and let cool to cold before slicing, if you can. NOTE:Raisins and/or walnuts can be added for a change. Also this bread freezeswell.

EAT-L Digest 13 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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