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Category:    Bread
Yield:40 servings
      4 c  All purpose flour                 1/4 c  Honey
  3 1/4 c  Whole wheat flour                 1/4 c  Non-fat dry milk powder
      2 pk Active dry yeast                    2 tb Vegetable oil
  2 1/2 c  Warm water                          1 tb Salt
  DIRECTIONS: 1. Combine 1 C all purpose flour, 2 pkg yeast, 1 C warm water
  and 1 T honey in a 2 gal heavy duty freeze plastic bag (Ziploc Jumbo) 2.
  Squeeze upper part of bag to force out air. Close top of bag tightly
  between thumb and index finger. Rest bag on table, mix by working bag with
  fingers about 20 seconds or until all ingredients are completely blended.
  Let bag rest about 15 minutes. 3. Add remaining ingredients, except flour.
  4. Mix by working bag with fingers.  Add Whole wheat flour; mix thoroughly.
  Then gradually add remaining all purpose flour until a stiff dough is
  formed, about 2-1/2 C or until dough pulls away from bag. 5. Turn dough out
  onto floured surface.  Divide dough in half. Knead each half 5 minutes or
  until dough is smooth and elastic. Add more flour, if necessary. Cover with
  plastic bag.  Let rest 10 minutes. 6. Flatten dough into a 12 x 7 inch
  rectangle. At narrow end fold corners to center to form a point. Beginning
  with point roll dough tightly towards you. Pinch the edges to seal. Press
  dough at each end to seal and fold ends under. 7. Place seam down in a
  greased 8-1/2 x 4-1/2 x 2-1/4 loaf pan. Repeat with second loaf. 8. Cover
  loosely with plastic bag and let rise in warm place 45-60 minute or until
  doubled.  Uncover.  Bake on lower rack in 400 F oven 30-35 minutes or until
  deep golden brown.  Remove from pan immediately. Cool on rack. Makes 2
  (1-3/4 lb) loaves.
                                 ------- VARIATIONS: MOUNTAIN TOP BREAD:
  Brush tops with melted butter or margarine.  Sprinkle with all purpose
  flour.  Repeat with second loaf.  Let rise 45-60 minutes. Before baking,
  carefully make a shallow cut with sharp knife down center of each loaf.
  Bake as directed. COUNTRY CRUST BREAD: After greasing loaf pans, coat
  bottoms and sides of pans with whole wheat germ, wheat bran or whole wheat
  flour.  Shape loaves; place seam side down in prepared pans. Brush tops of
  loaves with vegetable oil. Sprinkle tops of loaves with 1/4 C wheat germ or
  whole wheat flour. Let rise and bake as directed. ICED HONEY RAISIN BREAD:
  For two loaves, in small bowl, mix together 1 C raisins, 1/2 C packed brown
  sugar and 2 tsp cinnamon. Flatten each dough piece into 12 x 7 inch
  rectangle and brush each piece with softened butter or margarine. Sprinkle
  raisin mixture on dough.  Press raisins in lightly. Shape into loaves, let
  rise and bake as directed. When cool, frost loaves with Easy Icing. Beat
  until smooth 1 C powdered sugar and about 1 T hot water. PARTY BUNDT BREAD:
  Shape loaves as directed except do not seal ends. Pinch loaves together to
  form a ring.  Place ring seam side up in greased 12 C bundt pan. Let rise
  until dough reaches top of bundt pan, about 45-60 min. Bake in 375 F oven
  40-45 min.  Invert immediately and cool on rack. When cool, drizzle with
  Honey-Nut Glaze. Stirring constantly, bring to boil 1/4 C coarsely chopped
  nuts, 1/4 C packed brown sugar, 1/4 C honey and 2 T butter or margarine.
  SOFT AND SALTY PRETZELS. Divide dough into 24 equal pieces. Roll each piece
  into 18 inch rope. Twist ropes into pretzel shape and place on greased
  baking sheets.  Brush pretzels with vegetable oil and sprinkle with coarse
  salt.  Cover; let rise until doubled, about 1/2 hour. Bake in 425 oven 15
  to 20min or until golden brown.  Cool on rack and store in container with
  loose fitting cover.
                               -------- SUBSTITUTIONS: Molasses, brown sugar
  or granulated sugar may be used in place of honey. 1 C lukewarm milk and
  1-1/2 C warm water may be used in place of nonfat dry milk and water.
  Softened butter or margarine may be used in place of vegetable oil. All
  purpose flour may be used in place of whole wheat flour. Two 9x5x3 inch
  loaf pans may be used.
  From Wheat Flour Institute, Washington, D.C. 20006 - 1979 From Files of

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