"The belly rules the mind."--Spanish Proverb

Mrs. Birdie's Bread Recipe

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This recipe for Mrs. Birdie's Bread, by , is from The Bowser Family Legacy Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cheryl Antonich
Added: Sunday, June 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. warm water
2 pkgs. dry yeast
2 T. plus 1 tsp. brown sugar
1/2 c. milk
1 tsp. salt
3 T. wheat germ
2 T. vegetable oil
1/2 c. cold water
2 c. whole wheat flour
1 c. plus 1/2 c. unbleached white flour

Directions:
Directions:
Put 1/2 c. warm water in bowl. Add 2 pkgs. dry yeast and 1 tsp. brown sugar. Stir and set bowl aside. Slowly warm 1/2 c. milk in pan. Add 2 T. brown sugar, 1 tsp. salt, 3 T. wheat germ and 2 T. vegetable oil. Warm and stir the mixture. Do not boil. Pour the milk mixture into a large bowl. Add 1/2 c. cold water. Add the yeast mixture and stir with a mixing spoon. Slowly stir 2 c. whole wheat flour into the mixture in the large bowl. Slowly add and stir in 1 c. unbleached white flour. Sprinkly a little flour on your hands and mix the dough until it is no longer sticky. You might have to add about 1/2 c. more of unbleached flour. Knead the dough on floured surface until the dough feels rubbery and smooth. Clean out the large bowl and spread oil on the inside. Pat the dough into a ball and put it into the the oiled bowl. Cover the bowl and set it in a warm, dry place for 1 hour until the dough doubles in size. Punch the dough down and let it rest for 5 minutes. Spread oil in a bread pan. Pat the dough into shape and fit it into the bread pan. Cover it with a towel and place it in a warm, dry place for 30 minutes until it doubles in size. Bake bread in a 400 degree oven for 30 minutes. Remove from pan.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is a recipe that Casey baked in third grade. We enjoyed making it several times during her growing-up years. It is particularly good served warm with real butter and preserves.

 

 

 

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