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WHOLE-WHEAT FRUIT BREAD.
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| Wednesday, May 6, 2009 |
A very delicious whole-wheat bread is produced by combining fruit, which, besides improving the flavour, adds to the food value of the bread. Thin slices of this kind of bread spread with butter make excellent summer sandwiches. If the short process is employed, the amounts specified in the following recipe should be used, but for the long process the
quantity of yeast should be decreased.
WHOLE-WHEAT FRUIT BREAD
(Sufficient for Three Small Loaves)
1 yeast cake
2 c. lukewarm liquid
2 Tb. fat
1/4 c. brown sugar stoned, chopped dates
2 tsp. salt
6 c. whole-wheat flour
1-1/2 c. seeded raisins or stoned, chopped dates
1 c. white flour for kneading
Dissolve the yeast cake in a little of the lukewarm liquid and add it to the fat, sugar, and salt that have been put into the mixing bowl. Pour in the remainder of the liquid and add half or all of the flour, depending on the bread-making method that is followed. Stir in the fruit before all the flour is added and just before the dough is shaped into loaves. After it has risen sufficiently in the greased pans, proceed with the baking. |
posted by neptunus @ 10:32 PM
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GRAHAM BREAD WITH NUTS.
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To increase the food value of graham bread, nuts are sometimes added. This kind of bread also provides an agreeable variety to the diet. The following recipe is intended to be carried out by the short process, so that if the long process is desired the quantity of
yeast must be reduced.
GRAHAM BREAD WITH NUTS
(Sufficient for Two Loaves)
1 cake compressed yeast
2 c. lukewarm liquid
1/4 c. molasses
2 Tb. fat
1 Tb. salt
2 c. white flour
4 c. graham flour
1-1/2 c. chopped nuts
1 c. white flour additional for kneading
Dissolve the yeast in a little of the lukewarm liquid and mix it with the molasses, fat, and salt. Add the remaining liquid and the white flour. Let this sponge rise until it is light. Then stir in the graham flour, adding the nuts while kneading. Let the dough rise until it doubles in bulk. Shape into loaves, place it in the greased pans, and let it rise until it doubles in size. Bake for an hour or more, according to the size of the loaves. |
| posted by neptunus @ 10:31 PM
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