0 recipes from contoocook and beyond


2 pkgs or 2 tbsps. dry yeast
l/2 cup warm water (ll0 to ll5 degrees)
l quart potato water – lukewarm
6 tbsps. sugar
4 tbsps. shortening
2 tbsps. salt
2 cups whole wheat flour
l0 cups King arthur flour – more or less
Dissolve yeast in water in a very large bowl. Add all but the white flour and mix well. Slowly add the white flour until a stiff dough forms or until the dough cleans the bowl. Turn onto a lightly floured board and let rest for l0 mins. Knead in the rest of the flour or just enough flour so that the dough is no longer “sticky”. The dough should be smooth and elastic. Kneading should take 5 to l0 mins. Cover and let rise until double in size. The time varies depending on the air temperature, humitity, etc. – usually l or more hours. Just be patient. Punch down. Let rise again until double in size – usually 30 mins. Divide into 4 parts. Shape each part into a loaf and let rise in greased lkoaf pans. Cover during the rising. When the sides of the doubl reach the top of the pan and the center is well rounded – about l hour – the bread is ready to bake. Bake in a 425 degree oven for 25 mins. Tap the crust – it should sound hollow. Immediately remove bread from pans and let cool on wire racks. 9 cups of white flour seem to work just right – roll out into thirds about l8x9 or so then roll up jelly roll style , pinch ends, put seam side down in pan. makes 3 loaves,. to test for risisng put two fingers in dough down to second knuckle, if the impression stays it has risen enough.,

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter