Recipe: Dilly Bread
Yield: 3 Loaves
2 c Chopped onions
1/2 c Water
3 c Warm water
1/4 c Sweetener
2 tb Yeast 1 tb Salt 3 tb Oil 1/3 c Nutritional yeast 3 tb Dry dill weed 3 c White flour 7 c Wholewheat flour
Cook onions in 1/2 c water. Combine sweetener, yeast & warm water & let stand till it foams. Add 4 c flour to the yeast mixture. Stir vigorously for 1 minute. Stir in all remaining ingredients except the flour. After this is well mixed, beat in the rest of the flour a little at a time until you have the correct consistency. Cover & let rise till doubled.
Punch down dough, knead & form into loaves. Place into 3 oiled loaf pans. Let rise again till almost doubled. Bake at 350F for 35 to 40 minutes.
JoAnn Rachor, "Of these Ye May Freely Eat"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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