Wheaten bread sl (oven) (shaker)

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

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