Yield: 3 Servings
|2 packs||Dry yeast|
|½ cup||Warm water; 105 deg to 115 deg|
|2 cups||Milk; scalded|
|1 cup||Unsalted butter; softened|
|4 \N||Eggs; beaten|
|2 cups||Whole wheat flour|
|6 cups||Bread flour|
|1 \N||Egg yolk|
|1 teaspoon||Whipping cream|
|2 teaspoons||Instant yeast|
|2 tablespoons||Warm water|
|⅓ cup||Butter; softened|
|⅔ cup||Whole wheat flour|
|2 cups||Bread flour|
Recipe adapted for ABM by jrjet@... -- Tested in a Farberware ABM with great results.
FOR ABM: Place wet ingredients in pan first, then add flour and dry ingredients - ending last with yeast. I abked this on light setting and it turned out wonderfully! Definitely a keeper! TRADITIONAL: Dissolve yeast and 1 tsp sugar in warm water, stirring well; let stand 5 minutes or until bubbly.
Pour scalded milk over butter in a large mixing bowl; stir until butter has melted. Cool to lukewarm. Add remaining sugar, yeast mixture, salt and 4 eggs. Stir well. Gradually add whole wheat flour, beating well. Add ebough bread flour to form a stiff dough.
Turn dough out on a floured surface; knead 10 minutes or until smooth and elastic. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled - 1 hour, 15 minutes.
Punch down,turn out and let rest on lightly floured surface -- 5 minutes resting. Divide dough into 3 parts; shape each portion into a round loaf.
Place loaves on greased baking sheets sprinkled with cornmeal. Combine egg yolk and whipping cream: mix well and lightly brush over the tops of the loaves. Cover and rise until doubled in bulk -- 1 hour.
Bake at 400 degrees for 10 minutes; reduce temperature to 350 degrees and bake an additional 20 minutes or until loaves sound hollow when tapped.
Cool on wire racks. Makes 3 round loaves.
Recipe by: Southern Heritage Breads Cookbook Posted to EAT-L Digest by Dot McChesney <jrjet@...> on Feb 20, 1998