3 c Stone-ground whole wheat or
-graham flour
1 tb Salt
2 pk Regular or quick-acting
-active dry yeast
2 1/4 c Very warm water (120-130
-degrees)
1/3 c Honey
1/4 c Shortening
3 -(up to)
4 c All-purpose flour
Mix whole-wheat flour, salt and yeast in large bowl. Add water, honey and
shortening. Beat on low speed 1 minute, scraping bowl frequently. Beat on
medium speed 1 minute, scraping bowl frequently. Stir in enough of the
all-purpose flour, 1 cup at a time, to make dough easy to handle.
Turn dough onto lightly floured surface, knead about 10 minutes or until
smooth and elastic. Place in greased bowl; turn greased side up. Cover and
let rise in warm place 40-60 minutes or until double. (Dough is ready if
indentation remains when touched.)
Grease two loaf pans, 9x5x3-inch or 8.5×4.5×2.5-inch. Punch down dough;
divide into halves. Flatten each half with hands or rolling pin into
rectangle 18×9-inches. Fold crosswise into thirds, overlapping the two
sides. Roll up tightly, beginning at open end. Pinch edge of dough into
roll to seal well. Press each end with side of hand to seal; fold ends
under loaf. Place loaf, seam side down, in pan; brush with butter. Sprinkle
with whole wheat flour or crushed rolled oats, if desired. Let rise 35-50
minutes or until double.
Heat oven to 375 degrees. Bake 40-45 minutes or until loaves are deep
golden brown and sound hollow when tapped. Remove from pans; cool on wire
rack. Makes 2 loaves.
BETTY CROCKER RECIPE
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
16 Servings