Wednesday, February 25, 2009

Half Whole Wheat and Half White Bread

5 cup whole wheat flour
3/4 cup dry skim milk or 1 1/4 cup instant
6 tablespoon sugar
2 tablespoon salt
Mix well. Stir 5 cups warm water into above ingredients, cover, let set overnight or for 3 hours. Melt 6 tablespoons shortening and mix into above.

2 tablespoons yeast
1/2 teaspoon sugar
1/2 cup warm water
Dissolve yeast in water and sugar and add to above mixture.

7 cup white flour (mix 5 and use 2 when kneading)

Knead until all the flour is mixed in well. Put in oiled pan or crock, cover and set in oven (on warm or 200 degrees) about 1 hour or until double in bulk.

Roll out into 5 loaves for No. 2 pan. Turn oven off and after filling pans, put them back in oven, covered, to rise. (Take them out of oven to preheat it.)

Put in preheated 450 degree oven, turn down immediately to 350 degrees. Bake about 35 minutes for No. 2 pan or 45 minutes for No. 5 pan or 30 minutes for tiny, tiny pans.

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