"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Whole Wheat/White Bread Recipe

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This recipe for Whole Wheat/White 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:  
Stacy Harmer
Added: Wednesday, February 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
5 c. warm water
1 c. dry milk
7 c. freshly ground whole wheat flour
2 c. white flour
2/3 c. oil
2/3 c. honey
2 pkg, yeast
1/2 c. warm water
1 tsp. sugar
4 c.+ more white flour

Directions:
Directions:
Mix first four ingredients well then add oil, honey and yeast which has been mixed with water and sugar. Gradually add 4 more c. flour. Mix well and if needed add more flour (1/2 c. at a time) until it is the right consistency. Dough should be soft, smooth and elastic but not sticky. Form into four loaves and let rise 'till an inch above edge of pan. Bake in 350 degree oven for 30 min.

Number Of Servings:
Number Of Servings:
4 loaves

 

 

 

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