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Bulgur Yeast Bread

Recipe courtesy of the Oregon Wheat Commission


The Sponge:
In a medium-sized saucepan scald 2 cups of milk, cool to lukewarm; add yeast and let stand for 20 minutes.

In a large mixing bowl place the milk/yeast mixture and 4 cups of sifted flour (one cup at a time, beat between additions) beat until smooth. Cover and let rise until doubled in bulk.

Bulgur Mixture:
Scald 2 cups of milk, add cooked bulgur, sugar, butter and salt; cool to lukewarm. Add to sponge and beat until smooth.

The Dough:
Add 8 cups of flour (one cup at a time); mix thoroughly, turn out onto lightly floured work surface and knead at least 20 minutes. Place dough in greased bowl and turn to coat. Cover with cloth towel and let rise until doubled in bulk. Punch down, divide into three equal portions; lightly knead, cover and let rest for 10 minutes.

Form dough into bread loaves; put into greased bread pans, cover and let rise until doubled in bulk.

Preheat oven to 400 degrees F, place loaves on middle rack of oven and bake for 40 minutes. Oil crust with butter the last few minutes of baking. Bread is done when a toothpick inserted in center comes out clean.

Makes 3 loaves (13 slices each).

Bulgur Yeast Bread


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Products Used in this Recipe

Gluten Free
Active Dry Yeast

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Baking Aids
Sea Salt

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Flours & Meals
Unbleached White Flour

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Flours & Meals
Unbleached White Flour

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Bulgur (Light)

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