MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sweet Wheat Bread
Categories: Breads
Yield: 3 servings
1/2 oz (2 env) Fleischmann's Rapid
- Rise Yeast
1/2 c Warm water
1 ts Granulated sugar
2 c Milk
1/2 c Unsalted butter
1/2 c Shortening
1 tb Salt
1 c Light agave nectar
2 c Bread flour
7 1/2 c White whole wheat flour;
- divided
4 lg Eggs
1 lg Egg
+=PLUS=+
1 tb Water for egg wash
In a mixer bowl, dissolve yeast in warm water with
sugar; let stand 10 minutes.
Scald milk; add butter, shortening, salt, and agave
nectar. Cool to lukewarm. Stir into yeast mixture.
Beat in the bread flour, 3 cups white whole wheat flour,
and 4 eggs; mix 2 minutes on medium speed with paddle
attachment.
Using dough hook, gradually add enough of remaining
white whole wheat flour to make soft dough. Knead dough
8 to 10 minutes by hand or with dough hook, until smooth
and elastic. Place dough in a lightly greased bowl,
turning to grease entire surface of dough. Cover; let
rise in a warm place until doubled (1 to 1-1/2 hours).
Punch dough down. Divide dough into 9 equal pieces. Roll
each piece of dough into a 16- to 17-inch rope. Place 3
ropes parallel to each other, pinching them at the top
and loosely braiding, then pinching the ends and turning
to seal ends under loaf. Place on greased or
parchment-lined baking sheet. Repeat with remaining
ropes. (You will have 3 braided ropes.)
Cover; let rise in warm place until doubled. Whisk
together remaining egg and 1 tablespoon water; carefully
brush on loaves making sure to cover entire surface.
Bake in a 350°F/175°C oven for 30 to 35 minutes,
covering loosely with foil for the last 10 to 15 minutes
to prevent overbrowning.
Makes 3 large loaves
From: The Waltons
RECIPE FROM:
https://www.mrfood.com
Uncle Dirty Dave's Archives
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