Settin' 'round Bread Recipe




Settin' 'round Bread Ingredients

1/4 cup water (at 105 degrees)
1/3 cup turbinado sugar (most any sugar wil, l do, though)
2 package yeast (dry), active
1/4 cup butter
1/4 cup shortening
1 1/2 cup water
1/2 cup milk
1 large egg
1 cup dry milk, non-fat
1 1/2 tsp salt
1 1/2 tsp honey
1/8 tsp cinnamon, ground
1/2 cup rolled oats
1/2 cup cornmeal
1/4 cup bran
1/4 cup cracked wheat
1/4 cup buckwheat
1/2 cup soy flour
1 cup rye flour
2 1/2 cup whole wheat flour
3 cup white flour
1 butter

A Recipe for
Settin' 'round Bread

 

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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.


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Food Tip
Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.




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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.




Settin' 'round Bread

The more you eat, the less flavor; the less you eat, the more flavor.

Chinese Proverb






Settin' 'round Bread Directions

Melt the shortening and the butter. Let them cool a bit, so as not
to kill the yeast when they are added to the dough. If you want to
scald the milk, do so, and also let it cool (it is common practice to
scald milk before baking with it, though I never do.)

Dissolve the yeast and sugar in the 1/4 cup of lukewarm water.

Mix the cinnamon, oats, corn meal, bran, cracked wheat, buckwheat, soy
flour and rye flour. Add the rest of the water, the milk, butter,
shortening, egg and honey, and mix well. Stir in the dissolved yeast
mixture. Mix in the salt and the whole wheat flour.

Stir in the white flour, about 1/2 cup at a time, until the mixture is
stiff enough to knead. You'll probably have about half of it left.

Remove the dough from the mixing bowl, onto a floured surface. Knead
the dough, adding more white flour as necessary to keep the dough
workable. Knead the dough until it is smooth and elastic, about ten
minutes. It's okay if you end up using less than or more than the
three cups of white flour; just use whatever it takes.

Put the dough back into a bowl that's been very lightly greased. Let
it rise, covered, in a still, warm place (around 85 degrees F. is
best, though room temperature will work) for 45 minutes, or until it
has doubled in bulk.

Punch the dough down, divide in half, shape into loaves and place
each half into a loaf pan which has been very lightly greased. Let
rise again, for another 45 minutes, in a still, warm place, until the
loaves have about doubled in bulk.

Preheat the oven to 350 degrees F. as the bread finishes rising. Bake
the bread for 35-40 minutes, until it sounds hollow when tapped.
Remove from the loaf pans and rub the top of the loaves with some
butter to give them a nice, soft, chewy crust.

NOTES:

* A 7-grain bread for toasting or eating plain -- This bread was
first made from whatever was settin' 'round the kitchen when I
started baking. It has a wonderful texture and flavor. Yield: 2 large
loaves.

: Difficulty: moderate.
: Time: about 3 hours (half of it rising time).
: Precision: approximate measurement OK.

: Alan M. Marcum
: Sun Microsystems, Mountain View, California
: sun!nescorna!marcum

: Copyright (C) 1986 USENET Community Trust

Serves: 2

 

 

 

 

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