Sprouted Herb Loaves
|All purpose flour||2 Cup (32 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Milk||3⁄4 Cup (12 tbs)|
|Snipped alfalfa sprouts||1 Cup (16 tbs)|
|Toasted wheat germ||1⁄2 Cup (8 tbs)|
|Dried basil||1⁄2 Teaspoon, crushed|
In a large mixer bowl combine 1 cup of the flour and the yeast.
In a small saucepan combine the milk, shortening, honey, and salt.
Stir over low heat just till warm (115Â° to 120Â°).
Add the milk mixture to yeast mixture.
Add the egg.
Beat on low speed of an electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat on high speed for 3 minutes.
Using a wooden spoon, stir in the remaining flour, sprouts, wheat germ, and basil.
Use the spoon to beat for 1 minute or till smooth.
Cover; let rise in warm place till double (about 1 hour).
Beat down with wooden spoon.
Cover; let rest 10 minutes.
Spoon batter into four greased 41/2x21/2x11/2 inch loaf pans or one greased 8x4x2 inch loaf pan.
Cover; let rise in warm place till almost double (about 20 minutes).
Bake in a 375Â° oven till done; allow about 20 minutes for the small loaves and 40 minutes for the large loaf (cover with foil the last 20 minutes to prevent' overbrowning).
Remove the bread from pan(s).
Cool on a wire rack.