Tuesday, February 24, 2009

Two Hour Wheat and White Bread (June Hayden)

(This bread rises only pans.)

(Work in this order so bread will not cool too much)

3 tablespoons yeast (2-pound can,not package)
(Dissolve in half cup warm water and half teaspoon sugar. Set aside.)

5 cups whole wheat flour
3/4 cups dry skim milk or (1 1/2 cup instant)
6 tablespoons sugar
1 tablespoons salt

Mix flour, milk, sugar and salt well.

5 cups hottest tap water
6 tablespoons melted shortening

Stir in above ingredients. Add dissolved yeast. Stir well - Mix-master even better.

6 1/2 cups white flour (This amount may vary with altitude. Dough should be slightly sticky. Dry dough makes dry bread.)

Put 5 1/2 cups in mixture. Stir well. Put other 1 cup of flour on board. Scrape the mixture onto flour. Knead until flour is used up, about 3 minutes. Work fast to keep dough as hot as possible.

If 100 percent whole wheat, use 6 cups whole wheat flour instead of 6 1/2 cups white.

IMPORTANT: Do not let rise before putting into pans.

Make round balls half size of bake pan. Be sure all grease and flour are removed from hands and board. Roll out with rolling pin, turn over, ease dough from board with other hand if it sticks. (Do not roll again.) roll up like for cinnamon roll, pinch edges and ends together. Roll all loaves before greasing .

Grease each loaf well all around; place in pans and let rise double in bulk.

Put in preheated oven (450 degrees) turn down immediately to 350 degrees. Bake about 35 minutes for a No. 2 pan or 45 minutes for a No. 5 pan or 30 minutes for the tiny, tiny pans. (Climate may vary or altitude.)

You can tell if your oven temperature is not accurate or if altitude makes a difference by the color of the bread. If a dark brown, oven is too hot. If still white, oven is under hot. Bread will crumble if baked too long. Bread will separate if oil or flour is used on board or hand when rolling out for loaf.

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