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

Middle Path Cafe Hot Toddy Bread Recipe

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This recipe for Middle Path Cafe Hot Toddy Bread, by , is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Zeller


3 c warm water
2 pkgs dry yeast
1 t ground ginger
1/2 c honey
1/4 c molases
3 c whole wheat flour
1/2 c mashed potatoes, including peelings
2 c any combination of the following mixture:
walnuts, ground cashews, ground sunflower seeds, ground unsweetened coconut, millet, or rolled oats
2-4 c unbleached white flour (I used 1/2 c Muller Bran as part of white flour)
2 t salt

In large mixing bowl combine water, yeast, ginger, honey and molasses. Set aside and allow to soften until bubbly. When bubbly, ad whole wheat flour, potatoes and ground mixture. Beat for 7 min. on low speed with an electric mixer. Add enough unbleached white flour to make a stiff dough. Sprinkle about 1 c unbleached white flour on bread board or pastry cloth and turn dough into it. Knead until dough is smooth and elastic. Place in greased bowl, turning to coat the top. Cover and put bowl in warm place and let it double in size, about one hour. Puch dough down into original size. Divide in half. Shape into loaves and put into tow 9x5x3 inch greased loaf pans. Cover and let rise until double, about another hour. Bake at 375 for 45 minutes. If desired, dough may be divided into thirds and baked in smaller loaf pans.




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