"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Whole Wheat Bread Recipe

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

Contributor:  
Contributor:  
FOB

Category:
Category:

Ingredients:  
Ingredients:  
5 c. flour
2 pkg. dry yeast
2 3/4 c. water
1/2 c. packed brown sugar
1/2 c. shortening
1 tsp. salt
3 c. whole wheat flour

Directions:
Directions:
In large mixing bowl, combine 3 1/2 c. regular flour & yeast. In a saucepan, heat water, sugar, shortening & salt until warm, stirring constantly to melt shortening. Add dry mixture & beat at low speed 1 minute. Scrape bowl. Beat 3 minutes on high speed. By hand, stir in brown flour & enough remaining white flour to make a moderately stiff dough. Turn out on floured surface & knead 10 minutes. Place in greased bowl & let rise until doubled. Push down. Knead lightly & cut out 3 loaves. Shape & place in greased pans. Cover & let rise until doubled. Bake at 325 for 40-45 minutes. Check at 20 minutes & if bread is close to brown enough, cover tops with foil. When done, place on rack to cool.

 

 

 

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