Instructions
- Sprinkle yeast on water and stir to dissolve.
- Add shortening, sugar, and salt.
- Put into warmed mixer bowl and attach dough hook.
- Add all whole wheat flour and 2 1/2 cups white flour a spoonful at a time with mixer on Speed 2.
- Mix until well blended.
- Add remaining 1 1/2 cups white flour a spoonful at a time until dough cleans sides of bowl--about 3 minutes.
- Knead on Speed 2 for 7 to 10 minutes longer, or until dough is smooth and elastic.
- Oil bowl using saran wrap to spread.
- Place dough in bowl turning over to oil top
- Cover with oiled saran wrap and let rise in warm place until doubled--about 1 1/2 hours.
- Punch down. Turn onto lightly floured board and knead a few seconds until more manageble.
- Divide in half and round each half into a ball.
- Cover with oiled saran wrap and let rest 10 minutes.
- Shape loaves by rolling out dough into rectangle and then roll rectangle into loaf.
- Place in greased pans 9x5x3.
- Let rise covered with oiled saran wrap until dough reaches top of pan on sides and the top of loaf is well rounded above pan--about 1 1/4 hours.
- Bake at 375° for about 45 minutes total covering loosely with foil for the last 20 minutes if necessary to avoid over browning.
Recipe from Esther Hogans; Sierra College
Back to Jan’s Recipes
|