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Recipe : Entry # 5443
Name
Mrs. H.J. Hagan
Recipe Title
Whole Wheat Bread
Recipe Theme
Breads
Cooperative
Central Alabama EC
Ingredients
1/2 cup shortening
1/2 cup sugar
2 cups boiling water
1 package dry yeast
1/3 cup lukewarm water
4 cups whole wheat flour
2 cups white flour
1 teaspoon salt
2 tablespoons shortening
Directions
In a 2-quart saucepan dissolve shortening and sugar in boiling water and cool to lukewarm. Prepare yeast in 1/3 cup lukewarm water. Add yeast mixture to cooled mixture. Add flours and salt and beat with a spoon. Dough will be soft and sticky. Place in the refrigerator for 8 hours or overnight. Knead thoroughly, adding as little flour as possible to make dough manageable. Divide dough in half and form loaves. Coat loaves in shortening and place them in 9x5x3 greased loaf pans. Let rise for 2 hours or until doubled in size. Bake at 350 degrees for 45-60 minutes. Dough may be frozen uncooked or kept in the refrigerator for 1 week. It may also be used for rolls.