23
WHOLE WHEAT BREAD

cup Lukewarm Water

tsp. Sugar

pkgs.Dry Yeast

cup Milk

tbsp.,Brown sugar

tsp. Salt

cups Whole Wheat Flour
tbsp, Shortening, melted

WNW Poe

Dissolve the 1 tsp. sugar in lukewarm water,
sprinkle with yeast, let stand, Scald milk,
add brown sugar and salt, cool to lukewarm,
Stir yeast mixture well and add to lukewarm
milk mixture, Add half the flour, mix well.
Stir in shortening, Add remainder of flour
and mix thoroughly. Turn out on lightly
floured surface and knead until smooth, Place
dough in greased bowl, brush top lightly with
shortening, Cover and let rise in warm place
until double in bulk, Divide into 2 equal
portions, rolling each into a smooth ball. In
shaping use a rolling pin and roll each ball
of dough into a rectangle about 9 x 12", making
sure that gas bubbles are forced out. Starting
at furthest end, roll dough toward you, jelly
roll fashion, Each time dough is rolled
completely around, seal with "heel" of hand,
Place shaped loaf, seam side down, in greased
bread pan, Brush top with shortening. Let
rise until light, Bake in hot oven 00° for
10 minutes, reduce temperature to 350° and
bake another 50 minutes. Makes 2 loaves,

Lloyd Hough