Yield: 2 loaves
Measure | Ingredient |
---|---|
2 packs | Dry yeast |
1 cup | Warm water (105F to 115F); divided |
1 cup | Milk; scalded |
3 tablespoons | Butter or margarine |
¼ cup | Honey |
1 tablespoon | Salt |
2 cups | All-purpose flour |
4 cups | Whole wheat flour |
2 tablespoons | Butter or margarine; melted |
Dissolve yeast in ¼ cup water; let stand 5 minutes. Combine milk, butter, honey, salt, and remaining water in a bowl; mix well. Cool.
Add yeast mixture; mix well. Gradually stir in flour.
Turn dough out onto a floured surface, and knead 8 to 10 minutes or until smooth and elastic. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85F) free from drafts, 50 to 60 minutes or until doubled in bulk.
Punch dough down, and place in two well-greased 8-½ by 4-½ by 3-inch loafpans. Brush tops with melted butter. Cover and let rise in a warm, draft-free place (85F) 1 hour or until doubled in bulk.
Bake at 350F for 55 to 60 minutes or until loaf sounds hollow when tapped.
"Shaker Daily Fare" (Pleasant Hill, Kentucky) _Company's Coming!_ Cookbook Southern Living/Southern Heritage 1983 Oxmoor House ISBN 0-8487-0603-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-24-95