Squaw Bread

Discussion in 'Food and nutrition' started by Janic412, Jan 29, 2004.

  1. Janic412

    Janic412 Guest

    Squaw Bread

    1/3 cup oil
    2/4 cup honey
    3/4 cup raisins 5 Tbsp. brown sugar 2 pkg. dry yeast
    4/4 cup warm water 2 1/2 cup unbleached all-purpose flour 3 cup whole wheat flour 1 1/2
    cup rye flour
    5/2 cup instant nonfat milk powder 2 1/2 tsp. salt Cornmeal Melted butter

    Combine water, oil, honey, raisins and 4 tablespoons brown sugar in blender container. Blend to
    liquefy. Soften yeast in warm water with remaining 1 tablespoon brown sugar. Sift together 1 cup
    unbleached flour, 2 cups whole wheat flour, 1 cup rye flour, nonfat milk powder and salt in large
    bowl. Add honey mixture and yeast. Beat with mixer at medium speed until smooth, about 2 minutes.
    Gradually stir in enough of remaining flours to make soft dough that leaves sides of bowl. Turn out
    onto floured surface and knead until smooth and satiny, 10-12 minutes. Place dough in lightly
    greased bowl and turn to grease other side. Cover and let rise until doubled, about 1 1/2 hours.
    Punch down and let rest 10 minutes. Shape into 4 round loaves. Place 2 loaves on each of 2 lightly
    greased baking sheets sprinkled with cornmeal. Cover and let rise in warm place until light and
    doubled in size, about 1 hour. Bake at 375 : for 30-35 minutes. Cool on racks. While still hot,
    brush with melted butter. Makes 4 loaves Jan

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