"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Aunt Betty Tingey's Whole Wheat Bread Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Aunt Betty Tingey's Whole Wheat Bread, by , is from The Larsen Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Larsen
Added: Friday, April 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 C hot water
C Whey (optional)
1/3 C Honey (2/3 if no whey is used)
4T Salt
C oil or marg.
10 C Flour

Directions:
Directions:
Mix and let sit 2-3 hours or overnight. Add 2 T yeast in C water with a pinch of sugar. Add enough white flour to make dough not sticky. Let rise once. Put in pans and let rise 30 minutes. Bake 40 45 min in 375 degree oven.

Personal Notes:
Personal Notes:
Aunt Betty was known for her wonderful homemade bread!

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

845W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!