The best delicious Atomic Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Atomic Bread recipe today!
Hello my friends, this Atomic Bread recipe will not disappoint, I promise! Made with simple ingredients, our Atomic Bread is amazingly delicious, and addictive, everyone will be asking for more Atomic Bread.
What Makes This Atomic Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Atomic Bread.
Ready to make this Atomic Bread Recipe? Let’s do it!
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1 pk Dry yeast
1/2 c Warm water
1/8 ts Ground ginger
2 tb Honey
13 oz Can evaporated milk
1 ts Salt (optional)
2 tb Oil
4 To 4 1/2 cups whole wheat
-flour
Makes 1 large loaf
Dissolve yeast in the warm water in large mixing bowl. Blend in the ginger
and 1 Tbsp of the honey. Let stand in a warm place until the mixture is
bubbly (about 15 minutes). Stir in the remaining honey, and the milk, salt,
and oil. With mixer on low speed (or with a wooden spoon) beat in the
flour 1 cup at a time, mixing well after each addition. If you are using
amixer, beat in the last cup of flour with a wooden spoon. The dough should
be heavy but too sticky to knead.
Place dough in a 2-pound, WELL-GREASED coffee can. Cover with greased
plastic lid. At this point, you may freeze the dough if you want to and
bake it at a later time.
To bake, let stand, covered in a warm place until the dough rises and pops
off the lid. This will take 1 to 1 1/2 hours. Discard the lid and bake at
350 F for 1 hour. The crust will be very brown. Brush the top lightly with
butter.
Let the entire bread and can cool for 5 to 10 minutes on a wire rack, then
loosen the crust around the edge of the can with a thin knife and slide the
bread from the can. Cool it in an upright position on the wire rack.
VARIATION: Add to the yeast mixture 1 tsp cinnamon and 1/2 tsp nutmeg.
With the final addition of flour, add 1/2 cup raisins and 1/2 cup chopped
walnuts.
Bread Winners From the collection of Jim Vorheis
From
Yields
1 Servings
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