Cooking Our Way

Follow the preceding recipe for White Bread Plus.  Substitute for the all-purpose flour:
4 cups all-purpose flour & 4 cups whole grain flour.  Reduce the shortening to ¼ c.  Increase the lukewarm water measurement to 2 ½ cups.  Mix and bake as directed.

2 pkgs. yeast
2 eggs
2 tsp. salt
1 cup wheat germ
1/3 c. oil
7 c. whole wheat flour
1/3 c. honey
2 cups warm water
2/3 c. powdered milk

Put 3 cups flour and all other ingredients in bowl and beat 5 to 10 minutes.  Stir in 2 more cups flour.  Knead 5-10 minutes adding balance of flour.  Let rest 20 minutes.  Divide into equal parts.  Roll to 8” X 12”.  Roll up and place in greased loaf pan.  Cover loosely.  Refrigerate 2 to 24 hours.  Bake in 375 oven 30 to 45 minutes.
(This is excellent. It slices well and is very moist)

2 cups warm water 5 cups all purpose flour

2 tablespoons sugar 2 packages dry yeast 

1 teaspoon salt 1 tablespoon olive oil

1.  Place 1/2 c. water in bowl and sprinkle with the yeast.  Stir and let proof, then add remaining water and set aside.

2. Measure flour, sugar and salt in a medium bowl and blend with a spoon.

3.  Add flour mixture to yeast mixture and beat until smooth.  (loose batter but not runny)  Cover and let rise until doubled.

4.  Heat oil in heavy pan or deep fryer.  Drop rounds of batter (stretched out) in hot oil and fry until golden brown--sprinkle with powdered sugar while hot.