Mom's Whole Wheat Bread
1 egg, beaten
1 C milk
2 C hot water
2/3 C honey
1 T salt
5 T oil (used canola, but want to try olive)
8 C whole wheat flour
1 1/2 T instant yeast
Makes 2 loaves.
In bowl of kitchen aid, add egg, milk, water honey and salt. With paddle attachment, mix until honey and salt are dissolved. Add oil and 4 C of flour, mixing until smooth. Add yeast and mix. Switch to dough hook and add remaining flour a little at a time. Mix well. Let rest for 20 minutes. Mold into loaves, raise to double (or top of pan - about 1 1/2 hours). Bake at 350 for 30 minutes then turn the heat down to 300 and bake 30 minutes longer. Remove from pan allow to cool a bit on rack. While cooling, spread butter on top of the loaf. (Not sure why...Mom did it, so I do.)
**This is, to me, true love! I remember getting off the bus, walking in the house and smelling this bread. Mom would give me a thick slice on a paper towel, slathered with butter and honey. Few things conjure up such fond memories of growing up at 1431 E. Oakcrest Ln.. Thank you Mom!
**My Mom's loafs were much taller and grander...I'll get there. She also ground her own wheat. Amazing.
**This is a dense, thick bread. Awesome right out of the oven or for toast!
**Her original recipe had 1 1/2 pkg dry yeast dissolved in 1/2 C water, with a pinch of sugar to proof. I just omit the proofing and use instant, but add the water amount to the other water. She added her yeast at the same place in the recipe.
Tuesday, February 14, 2012
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Just FYI, when you add butter to the top of the loaf, while warm, it keeps the crust nice and soft.
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