* Exported from MasterCook *
Colonial Bread
Recipe By :The Fannie Farmer Cookbook - Marion Cunningham
Serving Size : 0 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1/2 cup water
1 cup milk
1/4 cup honey
2 teaspoons salt
1 package dry yeast
1/2 cup warm water
4 cups white flour
2 cups whole-wheat flour -- approximately
1/2 cup finely chopped candied orange peel
1 cup pecans -- in coarse pieces
Bring 1/2 cup water to a boil; mix it with the milk, honey, and salt in a
large bowl and let cool to lukewarm. In a separate container, stir the yeast
into 1/2 cup warm water and let it stand for 5 minutes to dissolve. Add the
dissolved yeast and 3 cups of the white flour to the first mixture and beat
vigorously. Add the remaining cup of white flour and 1 cup of the whole-wheat
flour and mix well. Turn it out onto a lightly floured board; knead for a
minute or two, and let rest for 10 minutes. Using the remaining flour only if
the dough is too sticky to handle, resume kneading until smooth and elastic.
Place the dough in a greased bowl; cover, and let rise in a warm place until
double in bulk. Punch down and knead in the candied orange peel and the
pecans. Shape into 2 loaves; place in greased loaf pans; cover and let rise
until almost double in bulk. Preheat oven to 375F. Bake bread for 45 - 55
minutes. Remove from pans and cool on racks.
mc-formatted and posted by: Dotti004@aol.com
Yield:
"2 Loaves"
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