Round Crusty Loaf (Bread)

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4 Eggs; beaten
1/3 c Butter; softened
1 c Unsalted butter; softened
1 ts Salt
2 pk Dry yeast
6 c Bread flour
1/2 c Sugar
2 ts Instant yeast
2 tb Warm water
1 Egg yolk
1 ts Whipping cream
2 tb Sugar
1/2 c water; Warm, 105 deg to 115
1 Egg
2 c Whole wheat flour
2/3 c milk
2 c Bread flour
2 c Milk; scalded
1/4 ts Salt
2/3 c Whole wheat flour

Original recipe makes 3



Recipe adapted for ABM by -- 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 on Feb 20, 1998

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Calories Per Serving: 6465 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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