Mimi's Nutritious Bread
|Active dry yeast||1⁄4 Ounce (1 package)|
|Lukewarm water||3 Cup (48 tbs)|
|Powdered milk||1 Cup (16 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Whole wheat flour/Substitute 1 cup wheat germ for 1 cup whole wheat flour||4 Cup (64 tbs)|
|Salt||1 1⁄2 Tablespoon|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|All purpose flour||6 Cup (96 tbs)|
|Melted butter/Margarine||1 Tablespoon|
In a large mixing bowl, dissolve yeast in lukewarm water.
Add milk and honey and then 4 cups whole wheat flour.
Beat with a whisk until lumps disappear (it will be about as thick as cake batter).
Cover bowl with a towel, and let dough rise 60 minutes or until double.
Add salt and vegetable oil; beat in white flour, working all of it in until it's no longer sticky.
Knead with a dough hook 3 to 4 minutes or 10 minutes by hand, until dough is smooth.
Put dough in a large, greased bowl, turning it once so it's greased on the top and bottom.
Cover bowl with a towel, and let dough rise 50 minutes or until double.
Punch dough down, and let it rise 40 more minutes or until double.
Divide dough in half, and shape into 2 large, smooth loaves.
Grease pans with vegetable shortening, and put loaves in pans.
Cover pans with a towel, and let dough rise 30 minutes or until double.
Set timer for 15 minutes to remind yourself to preheat oven to 350°.
Bake one hour.
Remove loaves from oven; brush tops with melted butter or margarine.