Round Crusty Loaf (bread)

FOR ABM
2 ts Instant yeast
2 tb Sugar
2 tb Warm water
2/3 c Milk
1/3 c Butter; softened
1/4 ts Salt
1 Egg
2/3 c Whole wheat flour
2 c Bread flour

Recipe adapted for ABM by jrjet@mtco.com — Tested in a Farberware ABM with
great results.

FOR ABM: Place wet ingredients in pan first, then add flour and dry
ingredients – ending last with yeast. I abked this on light setting and it
turned out wonderfully! Definitely a keeper!

TRADITIONAL: Dissolve yeast and 1 tsp sugar in warm water, stirring well;
let stand 5 minutes or until bubbly.

Pour scalded milk over butter in a large mixing bowl; stir until butter has
melted. Cool to lukewarm. Add remaining sugar, yeast mixture, salt and 4
eggs. Stir well. Gradually add whole wheat flour, beating well. Add ebough
bread flour to form a stiff dough.

Turn dough out on a floured surface; knead 10 minutes or until smooth and
elastic. Place in greased bowl, turning once to grease top. Cover and let
rise in a warm place until doubled – 1 hour, 15 minutes.

Punch down,turn out and let rest on lightly floured surface — 5 minutes
resting. Divide dough into 3 parts; shape each portion into a round loaf.
Place loaves on greased baking sheets sprinkled with cornmeal. Combine egg
yolk and whipping cream: mix well and lightly brush over the tops of the
loaves. Cover and rise until doubled in bulk — 1 hour.

Bake at 400 degrees for 10 minutes; reduce temperature to 350 degrees and
bake an additional 20 minutes or until loaves sound hollow when tapped.
Cool on wire racks. Makes 3 round loaves.