Whole Wheat Bread
|Milk||1 1⁄2 Cup (24 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Lukewarm water||3 Cup (48 tbs)|
|Dry yeast||2 Tablespoon|
|Whole wheat flour||6 Cup (96 tbs)|
|All purpose flour||5 Cup (80 tbs)|
Scald milk, and pour into large mixing bowl.
Add brown sugar, shortening and salt and stir until shortening melts.
Stir in 2 cups lukewarm water and cool until whole mixture is lukewarm.Dissolve white sugar in 1 cup lukewarm water, sprinkle yeast over it and let stand 10 minutes at about 85°F.
Stir yeast mixture with fork, add to lukewarm milk mixture and stir again.
Beat in whole wheat flour gradually; then add all purpose flour.
Turn dough onto floured board and knead 8-10 minutes.
Shape into smooth ball.
Place dough in lightly greased bowl and grease top a little to prevent crust from forming.
Cover and allow to rise in warm place until almost doubled in bulk about 1 1/4 hours.
Punch down and turn out again on floured board.
Cut into 4 equal portions and form each into a smooth ball.
Cover balls and allow to rest about 15 minutes before shaping into loaves.
Place loaves in greased 9" x 5" x 3" loaf pans; grease tops lightly, cover and let rise 1 hour or until nearly doubled in bulk.
Bake at 425°F for 20-25 minutes; then reduce heat to 375°F and continue baking 25 minutes longer.