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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Whole Wheat Bread Recipe

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This recipe for Whole Wheat Bread is from The Oliver Clan (of many names) Cookbook Project, 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:  
3 - 3 1/4 C All purpose flour
1 Pkg Active dry yeast
1 3/4 C Warm water
1/2 C Brown sugar
3 T Shortening
2 C Whole wheat flour

Directions:
Directions:
Preheat oven to 400º

Add yeast to the warm water with the brown sugar in a bowl to proof. In a large bowl add 2 cups of all purpose flour, all the whole wheat flour. Make a well in the bowl and pour in the yeast mixture. Gradually mix in the flour until you have a soft non-sticky dough, adding more all purpose flour of needed until the dough is soft and not sticky.

Dust your counter with flour and knead the dough until smooth and elastic, adding more flour if needed. After kneading for 5-10 minutes place the dough in a large greased bowl cover with a tea towel and set in a warm place to rise. When it is doubled in size, punch it down until it is smooth again, cut it in half and place it in two greased load pans. Cover and let rise again until doubled in size.

Bake for 30 minutes or until the bread sounds hollow. Let cool for 330 minutes before cutting, and use a serrated knife.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
2 hours

 

 

 

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