Wednesday, June 02, 2010

Wheat Bread

This recipe makes 4 standard sized loaves of bread. I made three, and used the remainder for rolls. It freezes well, which is nice when baking in quantity. The recipe comes from
Amish and Mennonite Kitchens. What? You Still haven't bought this cookbook? What in the world are you waiting for? I know I keep telling you guys to buy it.

You Will Need:

4 1/2 teaspoons granulated dry yeast
4 cups warm water (for proofing yeast)
1/4 cup soft butter
1/4 cup dark molasses
1/2 cup honey
2 teaspoons salt
6 cups whole wheat flour
4 cups AP flour (I used bread flour) or more

Proof the yeast in a bowl with the water. Combine butter, molasses, honey, and salt. Mix well and add to yeast mixture. Add the wheat flour, mixing well. Add the AP flour a cup at a time until you have a dough that is no longer too sticky to knead. Knead well. Place in a buttered bowl, turn once and let rise until doubled. Punch down and let rest ten minutes. Divide in fourths and place in well-buttered tins. Cover lightly with a towel and let rise until doubled. Preheat the oven to 375 degrees F. Bake 35-40 minutes or until they test done.


I brushed the tops with beaten egg whites and scattered poppy seeds on top.

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