Whole Wheat Bread II recipe
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Ingredients
- ⅓ cup shortening 1 cup hot water 1 cup packed brown sugar 3 (.25 ounce) packages active dry yeast 4 cups warm water (110 degrees F/45 degrees C) 4 tablespoons white sugar 4 teaspoons salt 6 cups bread flour 6 cups whole wheat flour
Nutrition Info
- 86.2 caloriescarbohydrate: 16.6 gcholesterol: : -fat: 1.7 gfiber: 1.9 gprotein: 2.2 gsaturatedFat: 0.4 gservingSize: -sodium: 196 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Whole Wheat Bread II
Directions
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Dissolve brown sugar in 1 cup hot water. Add shortening, and stir to melt. Let cool.
In a large bowl, dissolve yeast in 4 cups warm water. Add white sugar, salt, and bread flour. Beat well. Stir in shortening mixture. Stir in enough whole wheat flour to make a stiff but not dry dough.
Turn out onto a lightly floured surface. Knead until smooth and elastic. Place in a large, well oiled bowl. Cover, and allow to rise until dough doubles in bulk.
Divide dough into four equal parts. Shape into loaves. Place in greased, 9 x 5 inch pans, turning each loaf over in pan to grease top. Allow to rise until dough doubles in bulk.
Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool before slicing.