EMMA'S DOWN HOME CRACKED WHEAT BREAD
I am not overly fond of kneading and fussing over bread. I also get bored waiting for it to rise. However, I think I have discovered the exception that will make it all worthwhile. Emma brought us a loaf of cracked wheat bread the other day and it was simply delicious. One of the best breads I have every eaten. I somehow knew this wasn't going to be a quick bread or a stir bread, but I still wanted the recipe. Emma obliged and here it is - well worth the work:

1 cup milk
1 1/2 tbsp shortening
1 1/2 tsp salt
1 1/2 tbsp molasses
1 pkg active dry yeast
1 1/4 cups warm water
1 cup wheat flour
1 cup cracked wheat
4 - 4 1/2 cups white flour
Scald milk and add shortening, salt, and molasses. Cool to lukewarm.
Sprinkle yeast on warm water in a large bowl. Stir to dissolve.
Add wheat flour, 1 1/2 cups white flour, and milk mixture.
Beat with an electric mixer for 2 minutes.
Stir in the remaining flour a little at a time to make a dough that leaves the side of the bowl.
Turn out onto floured surface and knead until smooth and satiny.
Place in a greased bowl, cover and let rise until double (about 1 1/2 hours).
Punch down and let rise again (about 45 minutes). Shape into loaves and place in two 9X5X3
greased bread pans. Cover and let rise till double (about an hour).
Bake at 375 degrees for 45 minutes. Cover top with foil for the last ten minutes to prevent
excessive browning if necessary.
Turn out onto wire racks to cool and brush with melted butter. Eat a slice warm now. Yum!
Yield: 2 loaves

Begining a collection

BEGINNING A COLLECTION
I guess all I need is another blog to take up my time; as if I don't have enough on my plate already. Hopefully this one will be fun and useful.
I love to cook and there are so many dishes I often repeat. Instead of digging through several cookbooks to find a favorite recipe I have decided to put them all in a blog and then have the blog printed into my own personal cookbook. It seems simple. It seems practical - all my information will be in one book in one place and in the kitchen. These recipes are all mine. Admittedly, some I obtained from other sources; but they have been altered to my taste. I seldom find a recipe I like unless I tweak it a bit myself. I have given full credit to other cooks who have contributed.
This morning we had toast made from Emma's homemade cracked wheat bread. Ah, bread as bread should be - hardy, wholesome and delicious. The taste bypassed the flavor of the trendy artisan breads that can be purchased for a hefty price in local stores and I would much rather enjoy the pleasure of baking it up in my own kitchen.
Thank you Emma. This recipe certainly will be a featured item in my collection (with your kind permission, of course).