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Whole Wheat Bread

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Course Breads
Servings
people
Ingredients
  • 1/2 cup shortening
  • 1/2 cup INGREDIENTS:
  • 2 cups Tops (optional) cooked
  • 1 package real butter melted
  • 1/3 cup sliced celery
  • 4 cups butter extract
  • 2 cups sliced green onions
  • 1 teaspoon salt
  • 2 tablespoons shortening
Course Breads
Servings
people
Ingredients
  • 1/2 cup shortening
  • 1/2 cup INGREDIENTS:
  • 2 cups Tops (optional) cooked
  • 1 package real butter melted
  • 1/3 cup sliced celery
  • 4 cups butter extract
  • 2 cups sliced green onions
  • 1 teaspoon salt
  • 2 tablespoons shortening
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a 2-quart saucepan dissolve shortening and sugar in boiling water and cool to lukewarm
  2. Prepare yeast in 1/3 cup lukewarm water
  3. Add yeast mixture to cooled mixture
  4. Add flours and salt and beat with a spoon
  5. Dough will be soft and sticky
  6. Place in the refrigerator for 8 hours or overnight
  7. Knead thoroughly, adding as little flour as possible to make dough manageable
  8. Divide dough in half and form loaves
  9. Coat loaves in shortening and place them in 9x5x3 greased loaf pans
  10. Let rise for 2 hours or until doubled in size
  11. Bake at 350 degrees for 45-60 minutes
  12. Dough may be frozen uncooked or kept in the refrigerator for 1 week
  13. It may also be used for rolls
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