Molasses Whole Wheat Bread
By Yankee Magazine|Dec 06 2007|
A slightly sweet bread, especially good toasted.
Yield
Makes 2 loaves.
Ingredients
1 cup milk, scalded
1/3 cup molasses
1-1/2 teaspoons salt
3 tablespoons shortening, melted
1 yeast cake, dissolved in 1/4 cup lukewarm water
1 egg, beaten
2 cups unsifted whole wheat flour
2 to 2-1/2 cups white flour
Instructions
Combine first 4 ingredients in large bowl. Cool to lukewarm. Add yeast and egg, stir in flour, and knead until smooth. Brush with salad oil, cover, and let rise until double in volume. Punch down, shape into 4 buns, and place 2 buns each in 2 loaf pans. Brush tops with salad oil and let rise, covered, until doubled. Bake at 350 degrees F for 30 to 40 minutes, or until bread tests done. Cool in pans for 10 minutes; remove loaves from pans and return bread to oven for 5 to 10 minutes if necessary to dry out sides and bottom.
