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Whole-Wheat Egg Bread
Ingredients:
2 c. scalded milk
1/2 c. butter
1 tsp. salt
1/2 c. honey or brown sugar
1 cake yeast
1 tsp. honey
1/4 c. warm water
3 c. whole wheat flour
4 eggs, separated
1/2 tsp. soda
2 c. scalded milk
1/2 c. butter
1 tsp. salt
1/2 c. honey or brown sugar
1 cake yeast
1 tsp. honey
1/4 c. warm water
3 c. whole wheat flour
4 eggs, separated
1/2 tsp. soda
Directions:
Pour the scalded milk over the butter, salt and the 1/2 c, honey. Let cool to lukewarm. Dissolve the yeast and 1 tsp. honey in the 1/4 c. warm water. Stir into the milk mixture. Stir the flour and the egg yolks into the liquid mixture just until thoroughly moistened. Beat the egg whites until very stiff, sprinkle the soda over the beaten whites, and gently fold into the batter. Cover and let rise until doubled. Stir down and let rise again until doubled. This is necessary to obtain a light loaf. Turn into buttered, 7" loaf pans, and let rise again until doubled. Bake at 350 for 30 to 40 minutes, or until browned and done.
Pour the scalded milk over the butter, salt and the 1/2 c, honey. Let cool to lukewarm. Dissolve the yeast and 1 tsp. honey in the 1/4 c. warm water. Stir into the milk mixture. Stir the flour and the egg yolks into the liquid mixture just until thoroughly moistened. Beat the egg whites until very stiff, sprinkle the soda over the beaten whites, and gently fold into the batter. Cover and let rise until doubled. Stir down and let rise again until doubled. This is necessary to obtain a light loaf. Turn into buttered, 7" loaf pans, and let rise again until doubled. Bake at 350 for 30 to 40 minutes, or until browned and done.
Filed under the following categories:
¬ Bread
¬ Bread
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