Mimi's Whole Wheat Bread (as copied by Cookie Knight on 2/23/83) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: **Additional notes by Mary Stewart (Knight) Murphey on 8/3/14)
First step:
1 yeast cake ** (2oz cake = 3 packages of dry yeast (6 3/4 teaspoons)
1 1/2 cups luke warm water ** (80- 90 degrees)
2 cups flour, sifted
2 T. sugar
1 T. salt
Second step:
1/2 cup hot water
1/2 cup brown sugar, packed
3 T. Crisco ** (vegetable shortening)
Third step:
4 cups whole wheat flour, unsifted
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Directions: |
Directions:1. Soften yeast cake in 1 1/2 cups luke warm water. Add next three ingredients. Beat until smooth. Let rise until light.
2. Combine water, brown sugar and Crisco. Allow to cool to luke warm. Add to above yeast mixture.
3. Add whole wheat flour to yeast mixture. Mix until smooth. Knead well on floured board and place in greased bowl. Let rise in warm place until double in size.
4. After rising, turn out on well-floured board. Divide in half. Mold into balls and allow to stand for 20 minutes. Shape into 2 loaves. Place into greased bread pans. Allow to rise to top of pans.
Bake at 350 degrees for 1 hour. |
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Number Of
Servings: |
Number Of
Servings:16 |
Preparation
Time: |
Preparation
Time:3 hours |
Personal
Notes: |
Personal
Notes: Nothing was better than going to Mimi's house and finding her in the kitchen baking whole wheat bread. The smell was intoxicating as I eagerly and impatiently waited on her to take it out of the oven. After Mimi took it out of the oven, she would butter slices for us and we would sit on the couch indulging in the cherished moment.
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