Baking with Br. Chris
Fourth of seven parts
Bread, fresh from the oven
Br. Chris Cahill recommends this as a good all-occasion dinner bread. "Many whole wheat breads are too heavy," he says, so he blends whole wheat flour with all-purpose flour in this version.
HONEY WHOLE WHEAT BREAD
(Makes 2 large loaves)
4-5 cups all-purpose flour, divided
3 cups whole wheat flour, divided
2 pkg yeast
1 tablespoon salt
1¼ cups milk
1¼ cups water
2/3 cup honey
4 tablespoons shortening
In large bowl, combine 2 cups all-purpose flour, 1 cup whole wheat flour, yeast and salt. Mix well. On the stove or microwave oven, heat milk, water, honey and shortening until warm 120-130° (shortening does not need to melt). Add to the flour mixture. Add egg. Blend slowly until moistened and then beat for 3 minutes. Stir in the remaining whole wheat flour and enough remaining all-purpose flour to make a firm dough. Knead for 5 to 8 minutes. Cover and let rise in a warm place until double, about 1 hour.
Punch down dough. Divide into 2 parts. On a lightly floured surface, roll or pat each half to a 14-by-7-inch rectangle. Starting with a shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in 2 greased 9-by-5 or 8-by-4-inch bread pans. Cover and let rise in a warm place until double, 30 to 40 minutes.
Bake at 375° for 35 to 40 minutes until golden brown. Remove from pans immediately and cool. (Recipe from Evelyn Dilger)
FRIDAY: When guests drop by