1 ea Loaf 2 ea Packages dry yeast
1 c Milk 3 ea Eggs, slightly beaten
3/4 c Shortening 4 1/2 c Unsifted flour
1/2 c Honey 1 1/2 c Whole wheat flour
2 t Salt 1 t Soft butter
3/4 c Warm water
In a small saucepan, heat milk until bubbles form around edge of pan.
Remove from heat. Add shortening, honey and salt, stirring until
shortening is melted. Cool to lukewarm. Sprinkle yeast over water in
large bowl and stir until yeast is dissolved. Stir in milk mixture
and eggs. Combine flours. Add 4 cups flour mixture to yeast
mixture. With electric mixer at low speed beat until blended. Beat at
medium speed until smooth, about 2 minutes. With wooden spoon
gradually beat in remaining flour mixture. Then beat, stretching
dough 20 to 30 times. Cover with waxed paper and a moist towel. Let
rise in warm place, free from drafts, until double in bulk, about 1
hour. Lightly grease a 2 1/2 to 3 quart casserole. Punch dough down,
and beat with spoon until smooth, about 30 seconds. Turn into
casserole, cover and let rise until double in bulk, 20 to 20 minutes.
With a sharp knife, cut a 4-inch cross, 1/2 inch deep, in top of
dough. Bake at 375 F for 45 to 50 minutes, or until bread is nicely
browned and sounds hollow when rapped with knuckle. Remove to wire
rack. Rub butter over top of bread. Serve warm. Colorado Cache
Cookbook (1978) From the collection of Jim Vorheis
Yields
1 servings