- 1 Tbs. sugar
- 2 Tbs. dry active yeast
- 1/3 c. luke warm water
- 2 Tbs shortening
- 1 Tbs. salt
- 1/4 c. honey
- 1 c. boiling water
- 1 1/2 c. cold water
- 3 1/2 c. bread flour
- 3 c. whole wheat flour
- 1 beaten egg(for brushing tops of bread)
then add yeast and let stand for 5 minutes. In stand mixing bowl add shortening,
salt and honey, pour 1 cup of boiling water over and stir until dissolved. Then
add cold water followed by the yeast mixture.
Using dough hook attachment add flour 1 cup at a time. Mix for 5 minutes.
Cover and let rise in the mixing bowl for 30 minutes. Preheat oven to 170 degrees.
Turn dough out onto a floured surface and knead until smooth. Cut into 2 pieces
and roll each piece into a rectangle. Then roll into a loaf in a jellyroll fashion.
Place loafs seam side down on a sheet pan lined with a sil pat or parchment
paper and sprinkled with cornmeal then slice tops with a sharp knife and brush
the tops with the beaten egg.
Place pan in oven for 25 minutes at 170 degrees. then turn oven up to 400
degrees for 20 minutes. Last turn oven down to 350 degrees for 10 minutes.
Remove loaves from pans let cool on wire rack. Makes 2 loaves.