Recipe adapted for ABM by firstname.lastname@example.org -- 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
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|Serving Size: 1 Serving (1972g)|
|Recipe Makes: 3|
|Calories from Fat: 1273 (20%)|
|Amt Per Serving||% DV|
|Total Fat 141.5g||189 %|
|Saturated Fat 67.2g||336 %|
|Monounsaturated Fat 37.7g|
|Polyunsanturated Fat 17.7g|
|Cholesterol 1771.7mg||545 %|
|Sodium 702.7mg||24 %|
|Potassium 2405.1mg||63 %|
|Total Carbohydrate 1081.2g||318 %|
|Dietary Fiber 44.2g||177 %|
|Sugars, other 1037g|
|Protein 208.4g||298 %|
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Calories per serving: 6465
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