Text 9218, 69 rader
Skriven 2011-04-06 08:25:28 av Dave Drum (1:18/200)
Ärende: DP 161
==============
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Touch Of Honey Wheat Bread
 Categories: Bread, Wheat
      Yield: 1 servings
 
      1 c  PLUS
      2 tb Undiluted CARNATION
           -Evaporated Milk, divided
    1/2 c  Water
      2 pk (1/4 ozs ea)
    1/3 c  Honey
  1 1/2 ts Salt
  1 1/4 c  Whole wheat flour
      2 c  All-purpose flour, divided
           -
           -active dry yeast
           -sesame and/or poppy seeds
 
  In a small saucepan, combine 1 cup evaporated milk and the water and
  heat to lukewarm (105 to 115 degrees F.).  Pour into large mixer bowl
  and stir in the yeast and honey.  Let stand 5 to 10 minutes until
  foamy.
  
  Add the salt, whole wheat flour, and 1 cup of all-purpose flour.
  Beat on medium speed until smooth and elastic.  Gradually beat in the
  remaining all-purpose flour, beating 6 to 8 minutes to make a soft
  sticky dough. Place the dough in a large, greased bowl, turning the
  dough to coat all sides.  Cover and let rise in a warm draft-free
  place for about 1 hour or until doubled.
  
  Divide the dough in half, form into two round loaves, and place on a
  well-greased cookie sheet.  Cover and let rise in a warm draft-free
  place for 30 to 40 minutes.  Brush gently with the remaining 2
  tablespoons of evaporated milk; sprinkle with the seeds.  Bake in a
  preheated, 325 degrees F. oven for 20 to 30 minutes or until the bread
  sounds hollow when tapped. Cool on wire racks. Makes 2 loaves.
  
  VARIATIONS:  Shape honey wheat dough into your favorite shapes (i.e.
  braided loaf, knots, or cloverleaf rolls).  Proceed as directed above.
  Reduce cooking time 15 to 20 minutes for rolls.
  
  Recipe:  Nestle Food Company
  
  Hello,
  
  Sherri made this bread in her DAK bread machine.  She added the dry
  ingredients first as per the DAK instructions:  yeast, salt, whole
  wheat flour and all-purpose flour and then the wet:  honey, 1 cup of
  evaporated milk, and water.  She did not use the 2 tablespoons of
  evaporate milk on the top of the loaf.  Nor did she use the seeds.
  The bread turned out fine.
  
  Her second loaf collapsed slightly in the center.  She thought maybe
  this was due to not letting the bread stay in the machine through the
  complete cool-down cycle.  Her third loaf seems to support this
  theory; she left it in the machine and it did not collapse.
  
  Makes great grilled cheese sandwiches; we use Velveeta. (This is my
  favorite bread to date.)
  
  From: D. Pileggi                      Date: 26 Jan 94
 
MMMMM

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