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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, by , is from The Braunschweig/Kneip Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Doris Woodward


5-6 C white flour
2 C whole wheat flour
3 Tab sugar
4 Tsp salt
2 Pkg. active dry yeast
2 C milk
C water
C butter
Planters peanut oil

Combine flours.

In a large bowl thoroughly mix 2 C flour mix, sugar, salt and dry yeast.

Combine milk, water and butter in a saucepan. Heat over low heat until liquids are very warm (120-130). Butter does not need to be melted. Gradually add to dry ingredients and beat 2 minutes at med speed, scrapping bowl occasionally. Add 1 C flour mix, beat at high speed 2 minutes, scrapping bowl occasionally. Stir in enough additional flour mix to make a stiff dough.

Turn out onto lightly floured board and knead until smooth and elastic, about 8-10 minutes. Cover with plastic wrap, then a towel. Let rest 20 minutes.

Divide dough in half. Roll each half to a 14 x 9" rectangle. Shape into loaves. Place in 2 greased 9 x 5 x 3" loaf pans. Brush loaves with oil and cover with plastic wrap. Refrigerate 2-24 hours.

When ready to bake, remove from refrigerator. Uncover dough carefully.

Let stand at room temperature 10 minutes.

Puncture any gas bubbles which may have formed with a greased toothpick.

Bake at 400 about 40 minutes, or until done.

Remove from pans and cool on wire racks.

Number Of Servings:
Number Of Servings:
2 loaves




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