Graham Cracked Wheat Bread
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (About 110ÃÂ°)|
|Milk||1 3⁄4 Cup (28 tbs) (At Room Temperature)|
|Molasses||1⁄4 Cup (4 tbs)|
|Butter/Margarine||3 Tablespoon, melted|
|Cracked wheat||1⁄4 Cup (4 tbs)|
|Graham flour||1 1⁄2 Cup (24 tbs), unsifted|
|All-purpose flour||5 Cup (80 tbs), unsifted|
In a large bowl, dissolve yeast in water.
Add milk, molasses, 2 tablespoons of the butter, salt, cracked wheat, and graham flour.
Beat in about 4 cups of the all-purpose flour to make a stiff dough.
Turn dough out onto a floured board; knead until smooth and elastic, adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 2 hours).
Punch dough down, knead briefly on a lightly floured board to release air, and shape into 2 loaves.
Place each loaf in a 4 1/2 by 8 1/2 inch loaf pan, greased on the bottom only.
Cover and let rise until almost doubled (about 45 minutes).
Brush tops of loaves with remaining 1 tablespoon butter.
Bake in a 375° oven for about 45 minutes or until loaves sound hollow when tapped.
Turn out on a rack to cool.