Squaw bread
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| ⅓ | cup | Oil |
| ¼ | cup | Honey |
| ¼ | cup | Raisins |
| 5 | tablespoons | Brown sugar |
| 2 | P Active dry yeast | |
| ¼ | cup | Warm water |
| 2½ | cup | Unbleached all-purpose flour approximately |
| 3 | cups | Whole wheat flour |
| 1½ | cup | Rye flour |
| ½ | cup | Instant nonfat milk powder |
| 2½ | teaspoon | Salt |
| Cornmeal | ||
| Melted butter | ||
Directions
This recipe is a county fair blue ribbon winner.
Combine water, oil, honey, raisins, and 4 Tbsp. brown sugar in blender container. Blend to liquefy. Soften yeast in warm water with remaining 1 Tbsp. brown sugar. Sift together 1 cup unbleached flour, 2 cups whole wheat flour, 1 cup rye flour, nonfat milk powder and salt in a large bowl. Add honey mixture and yeast. Beat with mixer at medium speed until smooth, about 2 minutes. Gradually stir in enough of remaining flours to make soft dough that leaves sides of bowl. Turn out onto floured surface and knead until smooth and satiny, 10 to 12 minutes. Place dough in lightly greased bowl and turn to grease other side. Cover and let rise until doubled, about 1½ hours. Punch down and let rest 10 minutes. Shape into 4 round loaves. Place 2 loaves on each of 2 lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in warm place until light and doubled in size, about 1 hour. Bake at 375 degrees for 30 to 35 minutes. Cool on racks. While still hot, brush with melted butter. Makes: 4 loaves
From: Los Angeles Times Cookbook via Prodigy Posted by: Debbie Carlson - Cooking Echo 5/92