Tuesday, May 8, 2012

ROUND TWO-WHEAT BREAD LOAVES

1 cup milk
3/4 cup shortening
1/2 cup honey
2 tsp salt
4 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
2 pkgs (.25-oz each) active dry yeast
3/4 cup warm water (110-115 degrees)
3 large eggs
1 tsp butter, melted

Bring the milk to a boil in a large saucepan over medium heat, stirring constantly; remove from heat.

Stir the shortening, honey, and salt into the hot milk; stir until shortening is melted.  Cool to 110-115 degrees.  While mixture cools, combine the flours and set aside.

In a large mixing bowl, dissolve the yeast in the water; add milk mixture and the eggs.  Beat in half of the flour mixture until smooth.  Stir in enough of the remaining flour mixture to form a soft dough.  Turn dough out onto a floured surface and knead until smooth and elastic (about 6 to 8 minutes).  Place in a greased bowl, turning once to grease the top.  Cover, set in a warm place and let rise until doubled, about 1 hour.

Punch down the dough.  Turn onto a lightly floured surface; divide in half.  Shape dough into two round loaves.  Place each on a greased baking sheet, cover and let rise until doubled (about 30-35 minutes). 

Using a sharp knife, cut a deep X into the top of each loaf.  Bake at 375 degrees for 30 to 35 minutes or until golden brown.  Remove from the pans and cool on wire racks.  Brush with the melted butter.
The basics of this recipe is from an old TOH magazine.

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