"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Sheri’s Wheat Bread Recipe

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This recipe for Sheri’s Wheat Bread, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheri Stevens
Added: Thursday, May 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 c. warm water
2 TBSP yeast (I use Red Star)
2/3 c. oil
2/3 c. honey
2 c. quick oats
1 egg
1 c. powdered milk
2 TBSP salt
15 ½ - 16 ½ c. whole-wheat flour
½ c. potato pearls (optional)

Directions:
Directions:
Put 2 c. warm water into mixer with about 1 TBSP honey and the yeast. Let it dissolve for 10 minutes. While it sits I grind 5 c. red wheat and 2 c. white wheat (I use white flour for the remaining flour). Boil your water and pour 1 c. into a lg. Pyrex measuring cup. Add the potato pearls and let them sit. After the 10 minutes is up put into the mixer: oil, honey, oats, egg, powdered milk, potato pearls, salt and about 6 cups of flour. Mix for about a minute then add the remaining flour. I knead my bread for about 12 minutes after the dough begins to clean the sides of the bowl. Put it into a large greased bowl and let it rise until double. Punch it down, divide into 6 portions and knead. Place into greased pans to rise until ready to bake. Bake at 300° for 30 minutes or until a nice crust forms. Remove from pans and let cool. Freezes well.

 

 

 

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