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Whole Wheat Bread with Cinnamon Recipe

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This recipe for Whole Wheat Bread with Cinnamon, by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mardy Sackley
Added: Wednesday, February 2, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 package yeast
1 c. lukewarm water
2 tbsp sugar
3 cups heated milk
4 tsp salt
1/2 c. molasses
4 c. whole wheat flour
7 c. all purpose flour (or half bread flour)
1/4 cup melted butter

Directions:
Directions:
Soften yeast in lukewarm water with 4 tbsp sugar to proof. In large bowl, add milk, salt, and 1/2 c. molasses and stir. Cool to lukewarm and add yeast mixture. Stir in 2 c. whole wheat flour and half of the all purpose flour. Add the cooled, melted butter and the remaining whole wheat and all purpose flour until you have a stiff dough. (may not need all the flour). Knead until smooth and elastic. Place in grease bowl and rise to double. Roll out dough to around 11/2 inches high. Sprinkle with cinnamon, sugar and spread with butter. Roll up dough and and tuck the ends up underneath. Bake in greased loaf pans at 375 for 30-40 minutes.

Personal Notes:
Personal Notes:
To successfully "proof" yeast, pour a package of yeast in lukewarm water and let it sit for 5 minutes. The yeast should form a lumpy film on top of the water. If so, you have a proof, or good yeast. If not, throw away the package and start over. The yeast is no good.

 

 

 

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