*  Exported from  MasterCook  *
 
                            Settin' 'Round Bread
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads                           Yeast Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           water  -- at 105 deg. F
      1/3  cup           turbinado sugar  -- or reg sugar
    2      envelopes     dry yeast
      1/4  cup           butter
      1/4  cup           shortening
    5 1/2  cups          water
      1/2  cup           milk
    1      large         egg
    1      cup           nonfat dry milk
    5 1/2  teaspoons     salt
    1 1/2  tablespoons   honey
      1/8  teaspoon      ground cinnamon
      1/2  cup           rolled oats
      1/2  cup           cornmeal
      1/4  cup           bran
      1/4  cup           cracked wheat
      1/4  cup           buckwheat
      1/2  cup           soy flour
    1      cup           rye flour
    2 1/2  cups          whole-wheat flour
    3      cups          white flour
                         butter
 
 Melt the shortening and the butter.  Let them cool a bit, so as not to 
 kill the yeast when they are added to the dough.  If you want to scald the 
 milk, do so, and also let it cool (it is common practice to scald milk 
 before baking with it, though I never do.)
 
 Dissolve the yeast and sugar in the 1/4 cup of lukewarm water.
 
 Mix the cinnamon, oats, corn meal, bran, cracked wheat, buckwheat, soy 
 flour, and rye flour.  Add the rest of the water, the milk, butter, 
 shortening, egg, and honey, and mix well.  Stir in the dissolved yeast 
 mixture.  Mix in the salt, and the whole wheat flour.
 
 Stir in the white flour, about 1/2 cup at a time, until the mixture is 
 stiff enough to knead.  You'll probably have about half of it left.
 
 Remove the dough from the mixing bowl, onto a floured surface.  Knead the 
 dough, adding more white flour as necessary to keep the dough workable.  
 Knead the dough until it is smooth and elastic, about ten minutes.  It’s 
 okay if you end up using less than or more than the three cups of white 
 flour; just use whatever it takes.
 
 Put the dough back into a bowl that’s been very lightly greased.  Let it 
 rise, covered, in a still, warm place (around 85 deg. F is best, though 
 room temperature will work) for 45 minutes, or until it has doubled in 
 bulk.
 
 Punch the dough down, divide in half, shape into loaves, and place each 
 half into a loaf pan which has been very lightly greased.  Let rise again,
 for another 45 minutes, in a still, warm place, until the loaves have 
 about doubled in bulk.
 
 Preheat the oven to 350 deg. F as the bread finishes rising.  Bake the 
 bread for 35-40 minutes, until it sounds hollow when tapped.  Remove from
 the loaf pans, and rub the top of the loaves with some butter to give them 
 a nice, soft, chewy crust.
 
 
                    
 
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 Nutr. Assoc. : 0 1440 0 0 0 0 0 0 0 0 0 0 0 0 0 1595 0 0 0 0 0 0