Middle path hot toddy bread

Yield: 2 servings

Measure Ingredient
3 cups Warm Water
2 packs Dry Yeast
1 teaspoon Ground Ginger
½ cup Honey
¼ cup Molasses
3 cups Whole-Wheat Flour
½ cup Mashed Potatoes -- with skins
2 cups Walnuts, Cashews, Sunflower Seeds -- any combination
2 cups (To 4) Unbleached White Flour

In a large mixing bowl, combine water, yeast, ginger, honey and molasses. Set aside and allow to soften until bubbly. When ready, add whole wheat flour, potatoes and nut mixture. Add enough unbleached flour to make a stiff dough. Sprinkle 1 cup of unbleached flour on a bread board or pastry cloth and turn dough onto it. Knead until dough is smooth and elastic. Place in a greased bowl, turning to coat the top. Cover the bowl with a towel and let rise in a warm place (85 F) until double in bulk (about 1 hour). Punch down dough to original size. Divide into half and shape into 2 loaves. Place in 9 x 5 x 3 greased loaf pans. Let rise again until double (about 1 hour). Bake in a preheated 375 F oven for 45 mins. If desired, dough may be divided into thirds and baked in three 8½ x 4 ½ pans. Makes 2 large loaves.

Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7 From: Dan Klepach Date: 10-04-95 (22:58) (159) Fido: Cooking

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