White Bread With Cracked Wheat Bulgar
|Active dry yeast/2 cakes compressed yeast||2 Tablespoon (2 Packages)|
|Lukewarm water||2 1⁄4 Cup (36 tbs)|
|Dry milk||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||7 Cup (112 tbs)|
|Cooked cracked wheat bulgur||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Melted shortening||1⁄4 Cup (4 tbs)|
Dissolve yeast in lukewarm water.
Sift dry ingredients.
Add 1/2 of the dry ingredients to the yeast mixture.
Add shortening and beat until mixture is smooth.
Add cooked bulgar and remaining dry ingredients.
If dough is soft and sticky, gradually add additional flour to form a soft dough.
Knead on floured board until dough is smooth, satiny and elastic.
Form dough into a smooth ball.
Place in greased bowl and turn to grease top.
Cover and let rise in warm place (about 85°) until increased 2-2 1/2 times in volume (about 1 1/2 hours).
Bake at 400° 35-40 minutes.
Makes 3 1-lb.
If rolls are desired, pinch off small rolls 1 1/4 in diameter, shape and place on lightly-greased sheet pans.
Let rise until double in size.
Bake at 400° for 15 minutes.
Wash 1/3 cup cracked wheat bulgar, add to 1 cup boiling water and 1/8 tsp. salt.
Remove from heat and let stand covered for 5-10 minutes.