100% Whole Wheat Bread #3
- 2/3 c Water
- 3 pk Yeast
- 1 tb Sugar
- 8 c Scalded Milk
- 2/3 c Shortening
- 1 c Sugar
- 1/2 c Molasses
- 2 tb Salt
- 12 c Whole Wheat Flour
From: Claudia Knowles
Date: Wed, 14 Aug 1996 20:30:00 -0400
Dissolve yeast in 2/3 c water while your milk is cooling. Dissolve 1 cup
sugar in the hot milk. Stir all ingredients in large bowl, turn out and
knead about 5 minutes, adding flour if needed. Knead about 5 minutes. Let
rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape
into 6 loaves, let rise until doubled in pans. Bake at 375 degrees F. for
40 minutes. Turn out on wire rack and let cool to cold before slicing, if
you can. NOTE:Raisins and/or walnuts can be added for a change. Also this
bread freezeswell.
EAT-L Digest 13 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
Date: Wed, 14 Aug 1996 20:30:00 -0400
Dissolve yeast in 2/3 c water while your milk is cooling. Dissolve 1 cup
sugar in the hot milk. Stir all ingredients in large bowl, turn out and
knead about 5 minutes, adding flour if needed. Knead about 5 minutes. Let
rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape
into 6 loaves, let rise until doubled in pans. Bake at 375 degrees F. for
40 minutes. Turn out on wire rack and let cool to cold before slicing, if
you can. NOTE:Raisins and/or walnuts can be added for a change. Also this
bread freezeswell.
EAT-L Digest 13 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
