12 c Whole wheat flour; unsifted
1/2 c Raw sugar, honey, or
- molasses
1/2 c Vegetable oil
2 Yeast cakes
2 tb Salt
5 c Milk; up to 6 c
Water
Mix ingredients and let stand overnight in covered pan. Soften 2 yeast
cakes in 2 to 4 tb warm water, add to dough mixture by kneading with
hands for 10 minutes. Roll into a ball and return to covered pan,
placing pan in warm place (80 to 85?F) to rise for 1 hour. Knead
again for 2 minutes. Then divide into 3 or 4 portions. Place dough in
greased loaf pans. Lightly grease top surface and set in oven for 15
to 20 minutes at 80 to 85?F until it is risen but is not quite
double in bulk. Bake immediately for 1 hour at 325?F.
Makes three 2 lb loaves or four 1-1/2 lb loaves.
Recipe by Gypsy Boots
Recipe FROM: Bare Feet And Good Things To Eat, 1965