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Old Fashioned Whole Wheat Bread Recipe

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This recipe for Old Fashioned Whole Wheat Bread, by , is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Nabors
Added: Tuesday, June 9, 2009


2 c. Wheat Chex cereal
c. sugar
2 tsp. salt
c. shortening
1 c. milk
1 c. + c. warm water
1 pkg. active dry yeast or 1 cake compressed yeast
4 to 5 c. all-purpose flour

In large bowl combine Chex, sugar, salt and shortening. Heat milk and 1 c. water to boiling. Pour over ingredients in bowl. Cool to warm (105 to 115). Stir frequently.

Dissolve yeast in remaining c. water. Stir into cereal mixture. Add 2 c. flour. Mix well. Stir in enough additional flour to form a stiff dough. Turn onto lightly floured surface. Knead until smooth and elastic. Work in additional flour as needed. Form into ball. Put in greased bowl. Turn to grease all sides. Cover. Let rise in warm place, free from draft, until double (1 hour).

Punch dough down. Place on floured surface. Knead about 2 minutes. Form into 2 loaves. Place in two greased loaf pans. Brush tops with melted butter. Let rise in warm place until double (30 minutes).

Bake in preheated 350 oven for 1 hour or until bread sounds hollow when lightly tapped. Remove from pans at once. Cool on rack. Makes 2 loaves.




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