Ingredients: |
Ingredients: 3 c. warm water (85 - 105 degrees)
1 envelope dry yeast
1 c. honey
1/4 c. powdered milk
2 c. rolled oats
1 - 2 grated carrots (optional)
2 c. white or whole wheat flour
1/4 c. millet (or wheat germ, op.)
2 eggs
1/4 c. oil, butter, margarine, or (my favorite) apple sauce
1 tbsp. salt
3 - 4 c. flour, and later, 1 - 2 c. flour for kneading
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Directions: |
Directions:Mix 1/2 c. warm water and 1 tbsp. honey with the yeast. Let rest till bubbly. Combine the yeast mix and water, honey, powdered milk, rolled oats, 2 c. flour, carrots, millet, and eggs. (Should resemble pancake batter.) Beat well (50 - 300 strokes, the more the better to develope gluten. Cover with warm, damp cloth in same bowl and let rise in a warm (85 degree) place for 60 minutes.
When rise is done, add your oil and stir in enough flour that the dough starts to pull away from the sides of the bowl. Sprinkle flour over kneading area, plop out the dough, and knead in enough flour that the dough isn't sticky. Put dough in a large oiled bowl. Turn dough over to oil both sides. Cover with cloth and put in warm place for 50 minutes.
Oil bread pans and place a pan of water in oven bottom so crusts won't bake hard.
Remove cloth and punch the dough down as flat and gently as possible. Then return the cloth to the bowl and put in warm place for 40 minutes. Divide dough into 2 loaves and put in pans, cover, and lat rise for 20 minutes more. Bake at 350º for 55 minutes. When done, remove from pans and cool. |
This recipe for Mother's Favorite Bread is from