-INGREDIENTS-
4 c All purpose flour
3 1/4 c Whole wheat flour
2 pk Active dry yeast
2 1/2 c Warm water
1/4 c Honey
1/4 c Non-fat dry milk powder
2 tb Vegetable oil
1 tb Salt
DIRECTIONS: 1. Combine 1 C all purpose flour, 2 pkg yeast, 1 C warm water
and 1 T honey in a 2 gal heavy duty freeze plastic bag (Ziploc Jumbo) 2.
Squeeze upper part of bag to force out air. Close top of bag tightly
between thumb and index finger. Rest bag on table, mix by working bag with
fingers about 20 seconds or until all ingredients are completely blended.
Let bag rest about 15 minutes. 3. Add remaining ingredients, except flour.
4. Mix by working bag with fingers. Add Whole wheat flour; mix thoroughly.
Then gradually add remaining all purpose flour until a stiff dough is
formed, about 2-1/2 C or until dough pulls away from bag. 5. Turn dough out
onto floured surface. Divide dough in half. Knead each half 5 minutes or
until dough is smooth and elastic. Add more flour, if necessary. Cover with
plastic bag. Let rest 10 minutes. 6. Flatten dough into a 12 x 7 inch
rectangle. At narrow end fold corners to center to form a point. Beginning
with point roll dough tightly towards you. Pinch the edges to seal. Press
dough at each end to seal and fold ends under. 7. Place seam down in a
greased 8-1/2 x 4-1/2 x 2-1/4 loaf pan. Repeat with second loaf. 8. Cover
loosely with plastic bag and let rise in warm place 45-60 minute or until
doubled. Uncover. Bake on lower rack in 400 F oven 30-35 minutes or until
deep golden brown. Remove from pan immediately. Cool on rack. Makes 2
(1-3/4 lb) loaves.
——- VARIATIONS: MOUNTAIN TOP BREAD:
Brush tops with melted butter or margarine. Sprinkle with all purpose
flour. Repeat with second loaf. Let rise 45-60 minutes. Before baking,
carefully make a shallow cut with sharp knife down center of each loaf.
Bake as directed. COUNTRY CRUST BREAD: After greasing loaf pans, coat
bottoms and sides of pans with whole wheat germ, wheat bran or whole wheat
flour. Shape loaves; place seam side down in prepared pans. Brush tops of
loaves with vegetable oil. Sprinkle tops of loaves with 1/4 C wheat germ or
whole wheat flour. Let rise and bake as directed. ICED HONEY RAISIN BREAD:
For two loaves, in small bowl, mix together 1 C raisins, 1/2 C packed brown
sugar and 2 tsp cinnamon. Flatten each dough piece into 12 x 7 inch
rectangle and brush each piece with softened butter or margarine. Sprinkle
raisin mixture on dough. Press raisins in lightly. Shape into loaves, let
rise and bake as directed. When cool, frost loaves with Easy Icing. Beat
until smooth 1 C powdered sugar and about 1 T hot water. PARTY BUNDT BREAD:
Shape loaves as directed except do not seal ends. Pinch loaves together to
form a ring. Place ring seam side up in greased 12 C bundt pan. Let rise
until dough reaches top of bundt pan, about 45-60 min. Bake in 375 F oven
40-45 min. Invert immediately and cool on rack. When cool, drizzle with
Honey-Nut Glaze. Stirring constantly, bring to boil 1/4 C coarsely chopped
nuts, 1/4 C packed brown sugar, 1/4 C honey and 2 T butter or margarine.
SOFT AND SALTY PRETZELS. Divide dough into 24 equal pieces. Roll each piece
into 18 inch rope. Twist ropes into pretzel shape and place on greased
baking sheets. Brush pretzels with vegetable oil and sprinkle with coarse
salt. Cover; let rise until doubled, about 1/2 hour. Bake in 425 oven 15
to 20min or until golden brown. Cool on rack and store in container with
loose fitting cover.
——– SUBSTITUTIONS: Molasses, brown sugar
or granulated sugar may be used in place of honey. 1 C lukewarm milk and
1-1/2 C warm water may be used in place of nonfat dry milk and water.
Softened butter or margarine may be used in place of vegetable oil. All
purpose flour may be used in place of whole wheat flour. Two 9x5x3 inch
loaf pans may be used.
From Wheat Flour Institute, Washington, D.C. 20006 – 1979 From Files of
A.Broaddus
From
Yields
40 Servings