Yield: 4 loaves
|2 packs||Yeast, dry|
|4 cups||;Water, warm|
|½ cup||Butter; softened|
|\N \N||From Amish & Mennonite Kitchens|
|\N \N||by Good & Pellman From: Sam Waring|
|6 cups||Flour, whole wheat|
|4 cups||Flour, white|
Dissolve yeast in the warm water. Combine butter, molasses, honey, and salt. Mix well. Add yeast mixture. Gradually add flour. Turn onto a floured board and knead until smooth (this will take a fair amount of shoulder; the dough is fairly heavy). Place in a large greased bowl, then turn to grease the top. Cover with a clean tea towel, and let rise until doubled, about two hours.
Punch dough down, and let it rest a few minutes. Divide into quarters, and shape into loaves. Place in greased bread pans, and let rise about one hour. Bake at 375 F. for 35 to 40 minutes.
Date: 24 Feb 94
Submitted By GAIL SHIPP On 04-27-95