Baking bread this morning.
This post and recipe were originally posted August, 2013. There are a ton of bread recipes floating around Big Food. Check out the ‘bread tag.’ This is a particularly good whole wheat bread.
Sorry about the formatting. Left over from blogger dot com.
Stay well & enjoy!
|Served with Lentil Soup Borracho|
From the bakery at the Hotel del Coronado, on Coronado Island off San Diego
CORONADO ISLAND WHOLE WHEAT BREAD
Makes 2 loaves
2 packages active dry yeast
2 C lukewarm water
3 ¼ C flour
1 tsp salt
1/3 C sugar, plus 1 Tbsp
¼ C molasses
1/3 C shortening, plus 1 Tbsp
3 ½ C whole wheat flour
Dissolve yeast in warm water, then add 2-3 Tbsp white flour, salt, and all the sugar to yeast mixture, and let stand until mixture begins to bubble. Add eggs, molasses, and shortening, and mix well. Add half the remaining white flour, and beat in mixer with a dough hook or by hand until smooth. Gradually add remaining white and whole wheat flours, mixing well, and knead until a soft, smooth dough is formed. (Dough will be very soft and sticky.) Place dough in a warm, oiled bowl, turn to grease top, cover, and let stand until doubled in bulk. Beat dough again, using dough hook, and place dough into 2 well-greased 9×5 inch loaf pans, turning in pans to grease all surfaces. Let rise again until dough reaches the rims of loaf pans. Preheat oven to 400o. Bake loaves for 10 minutes, then reduce oven temperature to 325o, and bake 45 minutes longer or until bread is done.