THE BEST BREAD
2-1/4 C water
2 C milk
1/4 C molasses (blackstrap)
4 tsp salt
1/2 C sugar
2 T yeast
1 C bulgur
1/2 C All-Bran cereal
1 C Graham flour
2 C whole-wheat flour
1/2 C melted shortening
About 5 C white flour
Heat milk and water just to 102°. Add everything EXCEPT whole-wheat flour, white flour and shortening. Let stand until foamy.
Add whole wheat flour and 2 cups of white flour. Add shortening, then enough white flour to make soft dough. Knead 5-10 minutes, then let rise until doubled. Punch down and let rise again. Punch, shape into 3 loaves, and let rise a third time. Bake at 350° for 50-60 minutes.
2-1/4 C water
2 C milk
1/4 C molasses (blackstrap)
4 tsp salt
1/2 C sugar
2 T yeast
1 C bulgur
1/2 C All-Bran cereal
1 C Graham flour
2 C whole-wheat flour
1/2 C melted shortening
About 5 C white flour
Heat milk and water just to 102°. Add everything EXCEPT whole-wheat flour, white flour and shortening. Let stand until foamy.
Add whole wheat flour and 2 cups of white flour. Add shortening, then enough white flour to make soft dough. Knead 5-10 minutes, then let rise until doubled. Punch down and let rise again. Punch, shape into 3 loaves, and let rise a third time. Bake at 350° for 50-60 minutes.