Recipe Request Mary

[Guest guest]

I make a whole wheat bread recipe to follow.

I roll out the dough brush with melted butter and sprinkle with cinnamon,

sugar and cocoa.

Roll up jelly roll style and place in a loaf pan.

 

 

 

3 Cups warm water

 

3 TBS dry yeast

 

1/3 cup honey

 

3 TBS canola oil

 

6 to 6 1/2 cup whole wheat flour

 

1 TBS salt

 

1 cup nonfat milk powder

 

4 TBS butter or margarine, melted

 

 

 

1) Mix water, yeast, honey and oil in a large bowl. Sift together 6 cups

flour, salt and milk powder; stir into yeast mixture. Add remaining 1/2 cup

flour if dough is too sticky. Cover bowl and let sit in warm place for 15

minutes.

 

 

 

2) Preheat oven to 350 degrees. Spray to 9 X 5 loaf pans with nonstick

cooking spray.

 

 

 

3) Dust work surface with flour, turn out dough and kneed well for about 10

minutes, add extra flour if it becomes sticky.

 

Form into 2 loaves, place in loaf pans. Let rise in warm place for 15

minutes.

 

 

 

Before I form the dough into a loaf I roll the dough out and brush with oil

or butter and sprinkle with a mixture of Cinnamon, Cocoa and Sugar.

 

After I do this I roll the dough up into a loaf and place it in a loaf pan.

The proceed with letting the dough rise for 15 minutes.

 

 

 

4) Bake 50 to 55 minutes or until golden brown. ( after 40 minutes, check

to see if crust is golden enough; if so cover with foil to prevent over

darkening.) Remove from pans, brush tops with melted butter and cool on racks.

 

 

 

Some changes to the regular recipe.

 

 

 

I usually use 2 cups unbleached white flour the rest whole wheat. This makes

the bread a little less heavy and dense.

 

 

 

I use maple syrup instead of honey. And instead of nonfat milk powder I use

soy powder.

 

 

 

Sometimes we roll the dough out and brush with oil and sprinkle with Italian

seasonings and bake flat.

 

 

 

5) Eat and enjoy.