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Whole Wheat Bread Philadelphia Orchestra Cookbook The Committee Yield: Two 3½-inch x 7½-inch loaves 1 package dry yeast ¼ cup warm water ½ cup brown sugar, firmly packed 3 Tbsp. butter 1 Tbsp. salt 1 cup boiling water ¾ cup cold water 4 cups whole wheat flour about 1½ cups white bread flour, enough to make a stiff dough, Soften yeast in warm water. Combine sugar, butter, salt and boiling water in a large bowl. Add cold water and dissolved yeast. Add 4 cups whole wheat flour and the white bread flour to make a stiff dough. Knead on a lightly floured board until smooth and satiny. Let rise in a warm place until double in size, about 1½ hours. Punch down and let rise again about 30 minutes. Divide into 2 loaves; place in buttered pans and let rise until double. Bake in a moderate 350o oven, 50 to 60 minutes, until loaves thump hollow and are done. Remove from pans immediately. |
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