Graham Crackin' BreadContributed by: Nancy Jepsen from Heppner, ORThis won 1st prize at the 2008 Morrow County Fair.
Directions
Soften yeast in ˝ cup lukewarm water. Pour boiling water over the graham flour, cracked wheat, powdered milk, brown sugar, and butter in a large mixing bowl and stir until mixed thoroughly. Let stand until cool. Add egg, salt and yeast. Gradually add ob’s white flour. Knead down and put into a greased bowl to rise until doubled. For bread: divide dough and shape it into loaves. This recipe will make two large 9x5 loaves or four 3x5 inch loaves. Or it makes 36 rolls—enough to fill two 9x13 inch pans! Preheat oven to 350 degrees. Let rise until doubled and bake for 25 to 30 minutes for bread, 15 to 20 minutes for rolls. Store bread in airtight bag or container after it has cooled. Makes 2 loaves (18 slices each).
Note: after making dough, it can be stored in an airtight container in the refrigerator for up to 24 hours before shaping into bread or rolls. |
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