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No-Knead Wheat Bread Recipe

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This recipe for No-Knead Wheat Bread, by , is from My Miscellaneous Cookbook, 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!

Contributor:  
Contributor:  
Sheila CHADWICK

Category:
Category:

Ingredients:  
Ingredients:  
2 cups whole wheat flour
cup sugar
1 tsp. slat
2 pkgs. regular active dry yeast (2 tsp.)
1 cup very warm water (120-130)
cup butter, melted
3 eggs
2-2 cups all-purpose flour
Cornmeal

Directions:
Directions:
In a large bowl, mix whole wheat flour, sugar, salt and yeast. Add warm water, butter and eggs; beat with electric mixer on low speed 1 minute to moisten ingredients. Beat on medium speed 2 minutes. Stir in enough all-purpose flour to make a stiff dough. Cover tightly with plastic wrap; refrigerate at least 2 hours or up to 4 days. Grease a large cookie sheet with shortening or cooking spray; sprinkle with cornmeal, shaking off excess. Divide dough in half. (One half of the dough can be shaped and baked; other half can be shaped and baked at another time). With floured hands, shape each half of dough into a smooth ball by stretching surface of dough around to bottom on all 4 sides; pinch bottom to seal. Place on cookie sheet, (if baking both loaves at the same time, place on same cookie sheet about 5-inches apart). Cover loosely with plastic wrap; let rise in a warm place about 1 hour and 30 minutes or until doubled in size. Heat oven to 375. Uncover dough; using serrated knife, carefully slash tic-tac-toe pattern on each loaf top. Sprinkle loaf lightly with flour. Bake 20-25 minutes or until loaves are golden brown. Immediately remove from cookie sheet to cooling rack; cool.

 

 

 

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