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Prep Time: 2880 Minutes Cook Time: 15 Minutes |
Ready In: 2895 Minutes Servings: 30 |
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from darlene kossman no time given for baking so im guessing really old recipe spends time in frig so its a slow rise bread Ingredients:
3 1/2-4 1/2 cups flour |
2 cups whole wheat flour |
2 1/4 ounces yeast |
1 tablespoon salt |
1 tablespoon lemon rind |
1/3 cup honey |
1/4 cup butter |
2 3/4 cups hot water |
3 tablespoons cornmeal |
1 egg white |
1 teaspoon water |
2 tablespoons oil |
Directions:
1. combine 2 cups white flour , yeast , finely grated lemon rind in large bowl
2. stir well to blend
3. add honey and butter
4. add hot tap water
5. beat 2 minutes add 1 cup wheat flour
6. beat 1 minute
7. stir in remaining wheat flour and salt
8. then gradually add enough flour to make a soft dough
9. turn out on floured board to knead
10. knead 10 minutes
11. put in greased bowl
12. cover
13. let rest 20 minutes or until doubled
14. knead down
15. divide dough into 30 equal pieces
16. shape into ovals
17. place on greased baking sheets
18. brush with oil
19. sprinkle with corn meal
20. refrigerate 2 to 24 hours
21. remove from refrigerator 10 minutes while preheating oven
22. brush with egg white mixed with teaspoon water
23. bake in 400 degree oven 15 minutes or til done.
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