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Prep Time: 240 Minutes Cook Time: 25 Minutes |
Ready In: 265 Minutes Servings: 6 |
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Childhood memories of Sunday evening sandwiches or toast with dipping jelly The recipe called for sifters of flour so I did my best to convert the measurements. I even felt a little dirty buying lard, but would rather not have it at all than mess with this recipe Ingredients:
5 cups all-purpose flour |
6 cups warm water |
4 1/2 teaspoons yeast |
5 cups whole wheat flour |
4 cups all-purpose flour |
1/2 cup lard |
1 cup dry milk |
1/3 cup honey |
2 tablespoons salt |
oil |
Directions:
1. Melt lard.
2. Sift first installment of white flour into warm water and yeast and mix mixer.
3. Add honey, lard, salt, dry milk, and sifted wheat flour, continue to mix.
4. Change to bread hook and add most of last installment of white flour.
5. Continue to allow to knead, add enough of last flour to have it pull away from sides of mixer.
6. Oil bowl and drop the dough in, oil on all sides.
7. let rise 1 1/2 hours in warm place.
8. punch down and let rise 1 more hour.
9. divide into 3 and place in 3 greased bread tins rise one more time.
10. bake 425 for 10 min and 375 for 15 min until hollow sound if tapped (int. temp 190-200).
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