Posted by Martha.
* Exported from MasterCook Buster *
Multigrain Bread
Recipe By :
Serving Size : 2 Preparation Time :
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups water
3/4 cup multigrain cereal -- (red river
5 -grain -- 7-grain cereal
1 tablespoon margarine or butter
1/3 cup molasses
2 teaspoons salt
1 teaspoon sugar
1/2 cup lukewarm water
1 package active dry yeast -- ( 1 tb)
4 1/2 cups all-purpose flour
In saucepan, combine 2 cups water and cereal; bring to boil, stirring
frequently. Reduce heat and simmer, stirring occasionally, for about 5
minutes or until slightly thickened. Remove from heat and stir in
margarine or butter until melted; stir in molasses and solt. Let cool
completely. Dissolve sugar in lukewarm water; sprinkle in yeast and let
stand for 10 minutes or until frothy. In large mixing bowl, combine
yeast mixture with cereal mixture. Using wooden spoon, gradually beat
in enough of the flour to make stiff dough. Knead for about 10 minutes.
Place in lightly greased bowl, turning to grease all over. Cover with
plastic wrap and let rise for 1 to 1 1/2 hours or until doubled in bulk.
Punch down dough, turn out onto lightly floured surface and knead into
smooth ball. Cover and let rise for 10 minutes. Divide dough in half,
shape each portion into loaf and place in greased loaf pans. Cover and
let rise for about 1 hour or until doubled in bulk. Bake loaves in 375F
oven for 30 to 35 minutes or until golden brown.
MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro
2/28/99
- - - - - - - - - - - - - - - - - -