Jim Vorheis
1 c Milk
3/4 c Shortening
1/2 c Honey
2 ts Salt
3/4 c Warm water
2 pk Dry yeast
3 Eggs, slightly beaten
4 1/2 c Unsifted flour
1 1/2 c Whole wheat flour
1 ts Soft butter
In a small saucepan, heat milk until bubbles form around edge of pan.
Remove from heat. Add shortening, honey and salt, stirring until
shortening is melted. Cool to lukewarm. Sprinkle yeast over water in large
bowl and stir until yeast is dissolved. Stir in milk mixture and eggs.
Combine flours. Add 4 cups flour mixture to yeast mixture. With electric
mixer at low speed beat until blended. Beat at medium speed until smooth,
about 2 minutes. With wooden spoon gradually beat in remaining flour
mixture. Then beat, stretching dough 20 to 30 times. Cover with waxed paper
and a moist towel. Let rise in warm place, free from drafts, until double
in bulk, about 1 hour. Lightly grease a 2 1/2 to 3 quart casserole. Punch
dough down, and beat with spoon until smooth, about 30 seconds. Turn into
casserole, cover and let rise until double in bulk, 20 to 20 minutes. With
a sharp knife, cut a 4-inch cross, 1/2 inch deep, in top of dough. Bake at
375 F for 45 to 50 minutes, or until bread is nicely browned and sounds
hollow when rapped with knuckle. Remove to wire rack. Rub butter over top
of bread. Serve warm.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
From
Yields
6 Servings