"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Honey Whole Wheat Bread, by Joyce Knoll, is from Pine River Senior Center,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cups milk, scalded 5 tsp. salt 3/4 cup shortening 1/3 cup honey 2 tbsp. (2 pkg.) yeast 2 cups water (warm, not hot) 2 eggs 6 cups whole wheat flour 6 cups white flour
Combine scalded milk, salt, shortening and honey; let cool until just warm. Dissolve yeast in water. Whip in eggs. Combine with milk mixture. Stir in wheat flour and enough white flour until it is stiff enough to begin kneading. Add flour until dough is soft and elastic, but not sticky. Let rise 1 hour. Divide dough into 4 parts. Allow it to rise for 20 to 30 minutes. Shape into loaves and put into greased pan. Let rise 1 hour. Bake for about 35 minutes in 375 degree oven. Makes 4 loaves.
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