"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 Whole Wheat Bread, by Audrey Breid, is from Breid Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c milk 3 tbsp shortening 1/4 c mild molasses 1 tbsp salt 2 packages dry yeast 1 c warm water 2 1/2 c whole wheat flour 2 1/2 to 2 3/4 c white flour
Scald milk. Remove from heat and add shortening. Pour in large bowl, adding molasses and salt. Cool to lukewarm. Meanwhile, dissolve yeast in 1 cup warm water. Let stand 3 to 5 minutes. Stir yeast and add to milk mixture. Blend in about 100 strokes by hand. Add more flour a little at a time, until dough forms a ball that can be kneaded. Turn out on floured board and knead about 5 minutes or until dough is smooth and firm. Place in greased bowl and turn once to grease all sides. Cover bowl and let dough rise about 1 hour. Punch down dough and turn out on board. Divide into two equal parts. Shape each part into a loaf and place in greased loaf pan. Cover and let rise about 45 to 60 minutes. Bake at 375º for 35 - 45 minutes.
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