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Half-and-Half Bread Recipe

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This recipe for Half-and-Half Bread, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Rogers
Added: Sunday, September 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 cups whole wheat flour
1/4 cup shortening
1 tablespoon salt
2 1/4 cups very warm water
1 1/2 tablespoons yeast
(120-130)
1/3 cup honey
3-4 cups white bread flour

Directions:
Directions:
In a large mixer, combine whole wheat flour, salt and yeast. Add honey, shortening and warm water; mix well.

Gradually mix in one cup of white flour at a time. Add as much flour as your mixer will allow, then knead the rest of the flour into the dough on a hard surface. Form dough into a smooth ball.

Grease a large bowl and place the ball of dough inside. Then flip the ball so the greased side is facing out. Cover lightly with plastic wrap and a dish towel and let rise until doubled in bulk. Punch down dough.

Grease two bread pans with cooking oil. Divide dough in half and form each half into a loaf. Place loaf smooth side down in greased pan. Begin rolling on the long edge (jelly roll style) until the greased side is now facing up and the seam side in now down. Let rise until dough reaches 1" over the top of the pan. Bake at 375 for 30 minutes.

Number Of Servings:
Number Of Servings:
2 loaves or 24 slices

 

 

 

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