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 a
nd 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
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