Cracked Wheat Bread
|Cracked wheat||1⁄2 Cup (8 tbs), uncooked|
|Unbleached flour/Bread flour||6 Cup (96 tbs), divided|
|Nonfat dry milk powder||1⁄3 Cup (5.33 tbs)|
|Granulated sugar||3 Tablespoon|
|Dry yeast||2 Tablespoon (2 Packages)|
|Hot water||2 Cup (32 tbs)|
|Corn oil/Margarine||3 Tablespoon|
In a saucepan combine cracked wheat and water to cover.
Cook according to package directions for 30 minutes; drain.
In a mixer bowl combine 2 cups flour, dry milk powder, sugar, yeast and salt; mix well.
In a bowl mix hot water and margarine.
Add to flour mixture gradually, beating constantly at low speed of electric mixer.
Beat at medium speed for 2 minutes.
Beat in enough remaining flour to make a soft dough that pulls from side of bowl.
Dust a working surface with flour.
On the floured surface knead for 5 minutes or until smooth and elastic.
Oil a large bowl.
Place dough in the prepared bowl; turn to oil surface.
Let rise for 1 1/2 hours or until doubled in bulk.
Punch dough down.
Divide into 2 portions; shape into loaves.
Butter 2 loaf pans.
Into the prepared loaf pans place loaves; cover.
Let rise for 1 hour or until doubled in bulk.
Preheat oven to 400 degrees.
Bake loaves for 40 minutes or until loaves test done.
Remove from pans.
On wire racks place loaves to cool.