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Recipe Name: Atomic Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 1

1 Dry yeast
1/2 Cup(s) Warm Water
1/8 Teaspoon(s) Ground ginger
2 Tablespoon(s) Honey
13 Ounce(s) Can evaporated milk
1 Teaspoon(s) Salt, optional
2 Tablespoon(s) Oil
4 To 4 1/2 cups whole wheat
Makes 1 large loaf Dissolve yeast in the warm water in large mixing
bowl. Blend in the ginger and 1 Tbsp of the honey. Let stand in a
warm place until the mixture is bubbly (about 15 minutes). Stir in the
remaining honey, and the milk, salt, and oil. With mixer on low speed
(or with a wooden spoon) beat in the flour 1 cup at a time, mixing
well after each addition. If you are using amixer, beat in the last
cup of flour with a wooden spoon. The dough should be heavy but too
sticky to knead. Place dough in a 2-pound, WELL-GREASED coffee can.
Cover with greased plastic lid. At this point, you may freeze the
dough if you want to and bake it at a later time. To bake, let stand,
covered in a warm place until the dough rises and pops off the lid.
This will take 1 to 1 1/2 hours. Discard the lid and bake at 350 F for
1 hour. The crust will be very brown. Brush the top lightly with
butter. Let the entire bread and can cool for 5 to 10 minutes on a
wire rack, then loosen the crust around the edge of the can with a
thin knife and slide the bread from the can. Cool it in an upright
position on the wire rack. VARIATION: Add to the yeast mixture 1 tsp
cinnamon and 1/2 tsp nutmeg. With the final addition of flour, add 1/2
cup raisins and 1/2 cup chopped walnuts. Bread Winners From the
collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection

Nutrition (calculated from recipe ingredients)
Calories: 3144
Calories From Fat: 543
Total Fat: 62g
Cholesterol: 106.9mg
Sodium: 2733.9mg
Potassium: 1810mg
Carbohydrates: 548.6g
Fiber: 17g
Sugar: 73.2g
Protein: 89.8g

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