Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Workbasket Recipes: This issue (March, 1979) has a large article entitled "Bread: From Freezer To Oven". I thought the breads looked interesting, so I am posting them, but each is fairly long, and will probably have its own mailing. Combine flours. In a large bowl, thoroughly mix 2 cups flour mixture, salt, shredded wheat cereal, corn meal and undissolved yeast. Combine water, molasses, chocolate and margarine in a saucepan. Heat over low heat until liquids are very warm. Margarine and chocolate do not need to melt. Gradually add to dry ingredients and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add potatoes and 1 cup flour mixture. Beat at high speed for 2 minutes, scraping bowl occasionally. Stir in caraway seeds and enough additional flour mixture to make a stiff dough. Turn out onto lightly floured board; cover dough and let rest 15 minutes. Then knead until smooth and elastic, about 15 minutes. Divide dough into 3 equal pieces. Form each piece into a smooth round ball. Flatten each ball into a mound, 6 inches in diameter. Place on greased baking sheets. Cover with plastic wrap. Freeze until firm. Transfer to plastic bags. Freeze up to 4 weeks. Remove from freezer; unwrap and place on ungreased baking sheets. Cover; let stand at room temperature until fully thawed, about 3 1/2 hours. Let rise in warm place, free from draft, until doubled in bulk, about 2 hours. Bake at 375 about 35 minutes, or until done. Remove from baking sheets and cool on wire racks. TO BAKE WITHOUT FREEZING: After shaping, let rise in warm place, free from draft, until doubled in bulk. (Unfrozen dough will rise faster than frozen dough). Makes 3 loaves. Posted to EAT-L Digest by Cecilia on Sep 14, 1997
