Home Cooking Recipes
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Whole Wheat Bread
Chef:  Shelley Fangman - Hereford, TX          Category:  Breads

Ingredients:
2 cups scalded milk
1-1/2 teaspoons salt
1/4 cup lukewarm water
3 cups whole wheat flour
1/4 cup brown sugar
2 tablespoons oil
1 package yeast
3 cups white flour












Directions: Add salt, shortening and sugar to scalded milk and cool to lukewarm. Add yeast to lukewarm water and 1 teaspoon white sugar. Let stand 5 minutes. Combine yeast and milk in a large bowl. Add all whole wheat flour and enough white flour to make a soft dough. Place remaining flour on board and knead the dough till smooth and elastic. Place in greased bowl, turn over, so that greased side is on top, cover with cloth. Let rise until doubled in bulk about 1 hour. Punch down and let rise a second time if desired. Divide dough in half and place in loaf pans. Let rise about 30 minutes. Bake for 10 minutes at 400°F, reduce temperature to 375°F and bake 35 to 40 minutes longer. Makes 2 loaves.

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