This is a moist brown bread that is quicker to make due to the fact it only has one rising. This recipe makes 2 loaves.
2 & 1/4 cups of warm water
1 teaspoon of sugar
1 & 1/2 tablespoons of yeast
1/4 to 1/3 cup of molasses
1/4 cup of melted shortening (crisco)
4 cups of whole wheat flour
2 cups of white flour
2 teaspoons of salt
a bit of butter to melt to grease the loaf pans with.
- measure everything out first so you can just grab it as you need it.
- proof your yeast using the warm water (about 115 degrees), pouring the sugar in it (don't stir) and then the yeast. This should take about 10 minutes for it to foam up nicely.
- in a saucepan melt the shortening and set aside to cool.
- Pour the yeast (when it is finished proofing) in a large mixing bowl and add the following ingredients to it, stirring well between each addition: 2 teaspoons of salt, the molasses, one cup of the whole wheat flour and then the cooled shortening.
- Mix remaining 3 cups of brown flour with the 2 cups of white flour & sift together so it's well mixed.
- Add the flour slowly to the yeast mixture, 1 cup at a time to make a moderately soft dough. Coat the dough lightly with white flour before turning it out onto a kneading board.
- Knead by hand for 10 minutes. If you are using a kitchen aide, put the kneading forks in and do it for about 6 minutes.
- Shape the dough into a ball and let it rest for 10 minutes.
- Only rising.. Cut the dough in half and shape as you would sticky loaves, place in buttered loaf pans. Do not 'pat' down the dough to fit the pan perfectly. Place the loaf pans in a warm, draft free spot with a teatowel over them until they double in size. About 30-45 minutes.
- After risen, lightly brush with melted butter on top if you wish. Bake in the oven at 400 degrees for 30 minutes. You will probably need to put tin foil on top after some time so they don't overbrown on top. After they are baked, take them out of the pans and cool immediately on wire racks.
Once cooled, you can cut the loaves in half and wrap individual portions in strong tin foil then put in freezer bags and into the freezer. This bread freezes well. You can freeze them whole as well. I just prefer to do a half a loaf at a time. If you have a family eating it then I suggest you just freeze the entire loaf.
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