Paulette Vickery's Recipes

Shaker Wheaten Bread

breads

1 cup milk
1 tablespoon salt
3 tablespoon butter
4 tablespoon honey, or maple syrup
1 pkg active dry yeast
1 cup warm water
2 cup flour
4 cup whole wheat flour

Scald milk. Add salt, butter, honey or maple syrup, and 3/4 cup of warm water. Stir well. Let cool to luke warm. Dissolve yeast in remaining 1/4 cup warm water. Let stand 5 minutes, until foamy, then add to first mixture. Add both types of flour gradually, and knead into a smooth ball. Place in buttered bowl, turning once to coat entire surface. Cover with a towel, and place in warm, draft free place, and let rise until double in bulk. Punch down. Let rest 10 minutes. Shape into a loaf, and place in buttered loaf pan, and brush top with soft butter. Cover, and let rise again, in warm, draft free place, until doubled in bulk. Bake at 350 degrees, 50-60 minutes.

Yield: 12 servings




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