Pheasant Bread Recipe
Ingredients
| Milk | 2 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Sea salt | 2 Teaspoon | |
| 3 tablespoons unsulfured molasses | ||
| Dry yeast | 2 Tablespoon | |
| 1 cup stone-ground yellow corn meal | ||
| Whole wheat flour | 6 Cup (16 tbs) | |
| Whole wheat flour | 1 Cup (16 tbs) | |
Directions
Mix the liquids, salt, and molasses.
Heat them to lukewarm.
Add the yeast and flours.
Mix well and let rest 10 minutes.
Knead the dough in 1 more cup of flour for 5 minutes.
Place in an oiled bowl.
Cover.
Let rise until double.
Knead again for a short time.
Shape into 2 loaves.
Place in oiled loaf pans.
Let rise again until doubled.
Bake 15 minutes at 375 Degree.
Lower the temperature to 350 Degree.
Bake 30 minutes more.
Place on a rack to cool.
Brush the crusts with oil.
Cover with a towel while cooling.
Heat them to lukewarm.
Add the yeast and flours.
Mix well and let rest 10 minutes.
Knead the dough in 1 more cup of flour for 5 minutes.
Place in an oiled bowl.
Cover.
Let rise until double.
Knead again for a short time.
Shape into 2 loaves.
Place in oiled loaf pans.
Let rise again until doubled.
Bake 15 minutes at 375 Degree.
Lower the temperature to 350 Degree.
Bake 30 minutes more.
Place on a rack to cool.
Brush the crusts with oil.
Cover with a towel while cooling.
Chef
