Traditional bread recipe

Yield: 1 Servings

Measure Ingredient
2 packs Active dry yeast
½ cup Warm water; (105-115 DEGF)
1 teaspoon Sugar
⅓ cup Honey
1 tablespoon Salt
⅛ cup Shortening
1¾ cup Warm water; (105-115 DEGF).......... you might not use all of
6 cups Whole wheat flour; up to 7

mix yeast, ½ cup water, sugar per yeast package, and allow to work for a little bit. meanwhile ........... mix dry ingredients in a large mixing bowl, only add about ½ the flour right now. next add working yeast, honey, shortening to the dry ingredients. Mix well and continue to add remaining flour and water......... be quick about this, don't let it get cold. Knead well, about 20 times......... until you're happy with it warm the oven for rising Place in greased bowl and turn greased side up, rise until double ( I usually put a wet towel over the bowl while rising to prevent drying. punch down and split in half, roll each half to about 9x18x1, roll up and pinch ends, tuck underneathplace in loaf pans. (cast iron works best) re-rise until double or so......... move directly into baking at 350 DEGF, sometimes it takes 25 min, sometimes it takes 40 minutes......... loaves will sound hollow when tapped on top and are golden brown. brush with butter, while cooling on wire rack.

Posted to MC-Recipe Digest by dougs1@... (-ds) on Mar 24, 1998

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