Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 7 cups | Unsifted white flour (up to 8) |
| 3 cups | Unsifted rye flour |
| 2 tablespoons | Salt |
| 4 larges | Shredded wheat biscuits |
| ¾ cup | Yellow corn meal |
| 3 packs | Active dry yeast |
| 3½ cup | Water |
| ¼ cup | Dark molasses |
| 2 ounces | Unsweetened chocolate |
| 1 tablespoon | Margarine |
| 2 cups | Mashed potatoes (at room temperature) |
| 2 teaspoons | Caraway seeds |
Workbasket Recipes: This issue (March, 1979) has a large article entitled "Bread: From Freezer To Oven". I thought the breads looked interesting, so I am posting them, but each is fairly long, and will probably have its own mailing.
Combine flours. In a large bowl, thoroughly mix 2 cups flour mixture, salt, shredded wheat cereal, corn meal and undissolved yeast.
Combine water, molasses, chocolate and margarine in a saucepan. Heat over low heat until liquids are very warm. Margarine and chocolate do not need to melt. Gradually add to dry ingredients and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add potatoes and 1 cup flour mixture. Beat at high speed for 2 minutes, scraping bowl occasionally. Stir in caraway seeds and enough additional flour mixture to make a stiff dough. Turn out onto lightly floured board; cover dough and let rest 15 minutes. Then knead until smooth and elastic, about 15 minutes.
Divide dough into 3 equal pieces. Form each piece into a smooth round ball.
Flatten each ball into a mound, 6 inches in diameter. Place on greased baking sheets. Cover with plastic wrap. Freeze until firm. Transfer to plastic bags. Freeze up to 4 weeks.
Remove from freezer; unwrap and place on ungreased baking sheets. Cover; let stand at room temperature until fully thawed, about 3½ hours. Let rise in warm place, free from draft, until doubled in bulk, about 2 hours.
Bake at 375 about 35 minutes, or until done. Remove from baking sheets and cool on wire racks.
TO BAKE WITHOUT FREEZING:
After shaping, let rise in warm place, free from draft, until doubled in bulk. (Unfrozen dough will rise faster than frozen dough). Makes 3 loaves.
Posted to EAT-L Digest by Cecilia <elric01@...> on Sep 14, 1997