Recipe - Round Crusty Loaf (Bread)

2 pack Dry yeast
One half cup Sugar
One half cup Warm water; 105 deg to 115
deg
2 cup Milk; scalded
1 cup Unsalted butter; softened
1 teaspoon Salt
4 Eggs; beaten
2 cup Whole wheat flour
6 cup Bread flour
Cornmeal
1 Egg yolk
1 teaspoon Whipping cream

FOR ABM
2 teaspoon Instant yeast
2 tablespoon Sugar
2 tablespoon Warm water
2/3 cup Milk
1/3 cup Butter; softened
One fourth teaspoon Salt
1 Egg
2/3 cup Whole wheat flour
2 cup Bread flour

Recipe adapted for ABM by jrjet@mtco.com Tested in a Farberware ABM with
great results.

FOR ABM: Place wet ingredients in pan first, then add flour and dry
ingredients ending last with yeast. I abked this on light setting and it
turned out wonderfully! Definitely a keeper!

TRADITIONAL: Dissolve yeast and 1 tsp sugar in warm water, stirring well;
let stand 5 minutes or until bubbly.

Pour scalded milk over butter in a large mixing bowl; stir until butter has
melted. Cool to lukewarm. Add remaining sugar, yeast mixture, salt and 4
eggs. Stir well. Gradually add whole wheat flour, beating well. Add ebough
bread flour to form a stiff dough.

Turn dough out on a floured surface; knead 10 minutes or until smooth and
elastic. Place in greased bowl, turning once to grease top. Cover and let
rise in a warm place until doubled 1 hour, 15 minutes.

Punch down,turn out and let rest on lightly floured surface 5 minutes
resting. Divide dough into 3 parts; shape each portion into a round loaf.
Place loaves on greased baking sheets sprinkled with cornmeal. Combine egg
yolk and whipping cream: mix well and lightly brush over the tops of the
loaves. Cover and rise until doubled in bulk 1 hour.

Bake at 400 degrees for 10 minutes; reduce temperature to 350 degrees and
bake an additional 20 minutes or until loaves sound hollow when tapped.
Cool on wire racks. Makes 3 round loaves.

Recipe by: Southern Heritage Breads Cookbook

Posted to EATL Digest by Dot McChesney jrjet@MTCO.COM on Feb 20, 1998