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1/4 c Warm water (105 for dry
-yeast; 95f for compressed
-yeast)
1 pk Yeast; active dry or
-compressed
1 1/2 c Scalded milk; cooled to 105
-or 95F
1 c Honey
2 tb Olive oil
2 tb Salt
6 -(up to)
6 1/2 c Whole wheat flour
Date: Tue, 07 May 1996 10:55:21 -0400
From: theservs@gate.net (Thomas E. Haug)
Pour water into a bowl; add yeast and stir until dissolved. Add milk,
honey, olive oil, and salt. Stir with a wooden spoon until well blended.
Stir in 4 cups of flour, 1 cup at a hme. Beat until dough is smooth and
elastic. Mix in another cup of flour. The dough will be very stiff. Measure
another cup of flour; sprinkle half of it on a board. Turn dough onto the
board. Knead dough, adding flour to board until the dough no longer sticks.
Continue kneading until dough is not sticky (about 8 minutes). Put dough
into a greased bowl about three times the size of the dough. Turn dough to
grease surface lightly. Cover bowl with a towel and let rise in a warm
place for about 2 hours, or until double in bulk. Test by inserting a
finger about 1/2 inch into dough. If indentation remains, the dough is
ready to shape. Punch dough down; squeeze out air bubbles and shape into a
smooth ball. Let rise again in warm place for about 30 minutes. Divide into
equal portions for 2 loaves. Form each into a smooth oval loaf. Let stand
covered for 15 minutes. Place the loaves seam side down in 2 greased
9x5x3-inch loaf pans. Cover with a towel and let rise in warm place until
almost double in bulk (about 1 hour). Bake at 375F about 30 minutes, or
until crust is medium brown. Turn out of pans at once. Cool on wire racks.
2 LOAVES
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LISTSERVER
MM-RECIPES DIGEST V3 #129
From the Meal
Yields
12 Servings
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