Hickory Nut Graham Bread
|Active dry yeast/2 cakes compressed yeast||1⁄4 Ounce (2 Packages)|
|Lukewarm water||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Graham flour||4 Cup (64 tbs) (Whole Wheat Flour)|
|Coarsely chopped hickory nuts||1 1⁄2 Cup (24 tbs)|
Sprinkle dry yeast or crumble cake yeast into warm water.
Use very warm water (105°F.to 115°F.) for dry yeast; use lukewarm water (80°F, to 90°F.) for compressed.
Let stand for a few minutes, then stir until dissolved.
Add granulated sugar.
Let stand for 5 minutes.
Beat in the salt and all-purpose flour; let rise in a warm place until light and bubbly.
Dissolve brown sugar and butter in the boiling water; cool to lukewarm and add to the sponge.
Stir in graham flour and nuts.
Toss on lightly floured board and knead until smooth and elastic to the touch, about 10 minutes.
Cover with a damp cloth and allow to rise in a warm place until doubled in bulk.
Turn out on lightly floured board; divide into 2 parts; cover and allow to rest for 10 minutes.
Mold each part into a loaf and place each in a buttered pan (8 1/2 x 4 1/2 x 2 1/2 inches).
Cover and let rise until doubled in bulk, about 50 minutes.
Bake in preheated moderate oven (350°F.) for 50 minutes.
Remove from pans and cool on a rack.