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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Partial Whole Wheat Bread Recipe

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This recipe for Partial Whole Wheat Bread is from A Selection of Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cakes yeast
1 c. lukewarm water
6 Tbsp. sugar or molasses
3 c. milk
4 tsp. salt
About 6 c. sifted flour
About 6 c. sifted whole wheat flour
4 Tbsp. shortening
Directions:
Directions:
Dissolve yeast in lukewarm water. Add 1 tsp. sugar. Allow to stand 10 minutes. Scald milk and to it add remainder of sugar & salt. When milk has cooled to lukewarm, add yeast mixture. Mix the two flours together and add all but about 1 cup to the liquid. (Some flour does not require as much liquid, so it is advisable not to use all of the flour until needed). Then add shortening, mix well. Turn out on floured board and knead until dough becomes elastic and does not stick to board. Place in greased bowl and cover. Allow to rise until double in bulk. Remove from bowl and shape into loaves. Makes 4 medium sized loaves. Place in greased pans which are sufficiently large so pans will be 2/3 full when loaves are first molded. Let loaves rise to top of pans or until when pressed with finger imprint disappears. Bake. Remove from pan immediately after baking. Cool on wire rack.

 

 

 

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