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Whole Wheat Bread: High altitude Recipe

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This recipe for Whole Wheat Bread: High altitude, by , is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Ellsworth
Added: Saturday, August 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 pkgs. (5 tsp.) active dry yeast
1/2 c. warm water (105-115 degrees)
2 c. milk (or 2/3 c. dry milk and 2 c. warm water)
1/4 c. sugar or honey
2 tsp. salt
1/3 c. oil or soft shortening
7 c. whole wheat flour

Directions:
Directions:
Soften yeast in warm water. Pour milk over honey, salt and oil. Stir. Add half the flour and beat well. Add softened yeast to flour mixture and beat until smooth. Add rest of flour until right consistenc (my mom said till it feels like a baby's bottom, but it can be stickier if in a bread mixer, also makes it more moist).
Turn out on lightly floured board. Rest 5 min. Knead til smooth. Place in lightly greased bowl, cover and let rise till doubled, approx. 55 min. Punch down. Rise again till doubled, approx 30 min. Punch down. Rest for 5 min.
Divide dough in half and form into loaves. Place loaves in greased bread pans, medium size. Cover and let rise in warm place approx 30 min till doubled. Bake 375 for 45-55 min.
Makes 2 loaves.

Personal Notes:
Personal Notes:
I like to use the dry milk, oil and honey instead of regular milk, shortening and sugar. I also use half white and half wheat flour. It's a good idea until your family gets used to the whole wheat. You can work up to using whole wheat. I usually only bake it 30 minutes, so watch the baking time and adjust to your needs. It should have a very brown crust.

 

 

 

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