Whole Wheat Bread

Ingredients

• 1 cup scalded milk
• 1/2 Tbsp. soft shortening
• 1 tsp. salt
• 1/2 cup warm honey
• 1 package yeast
• 3 cups whole wheat flour
• 2 cups white flour

Method

1. 1

   Mix first 4 ingredients, then add yeast mixture.

2. 2

   Add whole wheat flour mixing with a spoon.

3. 3

   Then add white flour and knead 5-10 minutes.

4. 4

   Let rise, punch down and place in 2 loaf pans (medium size) or 3 small pans.

5. 5

   Let rise until double in bulk and bake in a 350 degree oven about 30-35 minutes.

6. 6

   Place brown paper over the pans the last 15 minutes.

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 1. The excerpt below is the record exactly as published.

1 cup scalded milk 1/2 cup shortening 1/2 cup sugar ye to 1941/2 tsp. salt 1 cake yeast or 1 package dry yeast 2-3 eggs beaten 41/2 to 5 cups flour Combine milk, shortening, sugar and salt, Cool to lukewarm, Add yeast and stir well. Add eggs and flour; mix to a smooth, soft dough. Knead lightly on floured surface. Place dough in a greased bowl. Cover and let rise until doubled in bulk. Divide dough into thirds; roll each third on lightly floured surface to 9-inch circle. Brush with melted butter; cut into 12 to 16 13 BREADS wedge-shaped pieces. Roll each wedge, starting with wide end. Place end of wedge on bottom to prevent the rolls from unrolling. Let wedges double in size be- fore baking. Bake at 325 degrees F. for 20-25 minutes or at 400-425 degrees F,. for LO-15 minutes, Note: To freeze, bake at 275 degrees F,. until slightly brown and freeze immediate- ly. Seal and keep sealed until ready for use. Bake at 450 degrees F. for 10 min- utes, Virginia Snyder REFRIGERATOR-RISE BUTTER HORNS e packages active dry or 2 cakes compress- ed yeast 2/3 cup warm water 1 cup warm, diluted evaporated milk 1/3 cup sugar Wasa AE) tefsheiy SyeMile 1/3 cup butter or regular margarine, softened 2 eggs 6 cups unsifted all-purpose flour Softened butter or margarine Melted butter or margarine Sprinkle or crumble yeast into warm water in large, warm bowl; stir until dissolved. Add milk, sugar, salt, 1/3 cup butter or margarine, eggs and half of flour, Beat with wooden spoon about 1 minute or until Smooth, then beat vigorously 150 strokes, Scraping sides of bowl occasionally. Gradually stir in remaining flour. Turn out on floured board; round up into ball. Knead 5 to 10 minutes or until dough is 14 BREADS light, elastic, smooth and no longer Sticky. Cover; let rise 20 minutes, Punch down; divide into 3 equal portions, Roll each portion out into circle about i@ inches in diameter; spread each with softened butter or margarine. Cut each into 12 pie-shaped wedges; start rolling at wide end and roll toward point. Place On greased baking sheets point down. Brush with melted butter or margarine, Cover; let rise in refrigerator 2 to 24 nours. When ready to bake, uncover and allow to stand at room temperature while oven preheats (at least 10 minutes). Puncture any surface bubbles; bake in preheated moderate oven (375 degrees) about 20 minutes or until lightly browned. Serve warm. Makes 3 dozen rolls, Mrs WeeRe dries REFRIGERATOR ROLLS 2/3 cup sugar f 1 72etsp. salt 2/3 cup butter or margarine (soft) 1 1/2 cups milk, scalded ec eggs 1 cup mashed potatoes (can use instant potatoes ) 1 package yeast in 1/4 cup warm water (according: to conventional method on package ) 7 cups flour Mix first 4 ingredients. Cool slightly before adding eggs, mashed potatoes. Then add yeast. Add flour, a cup at a time, mixing with a spoon as long as possible. 15 BREADS Then knead about 5 minutes. Chill in the refrigerator at least 2 hours or over- night. Make into rolls, sugar cake, Swedish ring, or any other sweet bread. Let rise until double in bulk.” Bake rolls at 400 degrees and sweet breads at 375 degrees. The dough will keep e or 3 days in tne refrigerator. Mrs. Richard Rierson SUGAR CAKE Follow the refrigerator roll recipe above up to part, "Chill dough 2 hours or overnight", Press dough into any size pan or pans 3/4 inches thick. Let rise for 1 hour. Make dents’ in dough about 1 inch apart with thumb and fore- finger. Then dust with cinnamon. Place a small dot of butter or margarine in each dent. Sprinkle generously with brown sugar. Drizzle 2 or 3 tablespoons cream or half-and-half over the top. Let rise another hour. Bake 375 degree oven until golden brown, about 20 minutes. Mrs. Richard Rierson WHOLE WHEAT BREAD l cup scalded milk <¢ Tosp. soft shortening I Tsp. saiv 1/2 cup warm honey Dissolve 1 package yeast in 1 cup warm water (according to directions on pkg.) 3 cups whole wheat flour 16 BREADS 2 cups white flour Mix first 4 ingredients, then add yeast mixture. Add whole wheat flour mixing with a spoon. Then add white flour and knead 5-0 minutes. Let rise, punch down and place in 2 loaf pans (med. size) or 3 small pans, Let rise until double in bulk and bake in a 350 degree oven about 30-35 minutes, Place brown paper over the pans the last 15 minutes, Mrs. Richard Rierson YEAST BREAD eC UD ema be SI Dsp. sugar 21/2 tsp. salt

Cook this with the app: pantry check, scaling, and the assistant.