Round crusty loaf (bread)

3 Servings

Ingredients

Quantity Ingredient
2 packs Dry yeast
½ cup Sugar
½ cup Warm water; 105 deg to 115 deg
2 cups Milk; scalded
1 cup Unsalted butter; softened
1 teaspoon Salt
4 Eggs; beaten
2 cups Whole wheat flour
6 cups Bread flour
Cornmeal
1 Egg yolk
1 teaspoon Whipping cream
2 teaspoons Instant yeast
2 tablespoons Sugar
2 tablespoons Warm water
⅔ cup Milk
⅓ cup Butter; softened
¼ teaspoon Salt
1 Egg
⅔ cup Whole wheat flour
2 cups Bread flour

Directions

FOR ABM

Recipe adapted for ABM by jrjet@... -- Tested in a Farberware ABM with great results.

FOR ABM: Place wet ingredients in pan first, then add flour and dry ingredients - ending last with yeast. I abked this on light setting and it turned out wonderfully! Definitely a keeper! TRADITIONAL: Dissolve yeast and 1 tsp sugar in warm water, stirring well; let stand 5 minutes or until bubbly.

Pour scalded milk over butter in a large mixing bowl; stir until butter has melted. Cool to lukewarm. Add remaining sugar, yeast mixture, salt and 4 eggs. Stir well. Gradually add whole wheat flour, beating well. Add ebough bread flour to form a stiff dough.

Turn dough out on a floured surface; knead 10 minutes or until smooth and elastic. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled - 1 hour, 15 minutes.

Punch down,turn out and let rest on lightly floured surface -- 5 minutes resting. Divide dough into 3 parts; shape each portion into a round loaf.

Place loaves on greased baking sheets sprinkled with cornmeal. Combine egg yolk and whipping cream: mix well and lightly brush over the tops of the loaves. Cover and rise until doubled in bulk -- 1 hour.

Bake at 400 degrees for 10 minutes; reduce temperature to 350 degrees and bake an additional 20 minutes or until loaves sound hollow when tapped.

Cool on wire racks. Makes 3 round loaves.

Recipe by: Southern Heritage Breads Cookbook Posted to EAT-L Digest by Dot McChesney <jrjet@...> on Feb 20, 1998

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