Stone Milled Flour Bread Recipe
Ingredients
1 c. warm water
2 tsp. sugar
2 envelopes (tbsp.) yeast
In a large bowl combine:
2 c. scalded milk
1/4 c. shortening (allow to melt)
4 tsp. salt
6 tbsp. sugar
1 c. cold water
Directions
1. In a small bowl combine ingredients:
Allow to stand for 10 minutes.
2. In a large bowl combine ingredients:
3. Stir and cool till lukewarm.
4. Combine the two mixtures, then stir in 5 cups stone-milled flour.
5. Gradually work in 4 1/2-5 c. white flour.
6. Knead dough for 15 minutes.
7. Place dough in greased bowl and cover.
8. Let stand until double in size, in a warm place to rise.
9. When fully risen, punch down and divide dough into 4.
10. Place dough in greased pans, cover, and set in a warm place to rise.
11. When risen, bake at 425° for 15 minutes then 375° for 30-35 minutes.
Allow to stand for 10 minutes.
2. In a large bowl combine ingredients:
3. Stir and cool till lukewarm.
4. Combine the two mixtures, then stir in 5 cups stone-milled flour.
5. Gradually work in 4 1/2-5 c. white flour.
6. Knead dough for 15 minutes.
7. Place dough in greased bowl and cover.
8. Let stand until double in size, in a warm place to rise.
9. When fully risen, punch down and divide dough into 4.
10. Place dough in greased pans, cover, and set in a warm place to rise.
11. When risen, bake at 425° for 15 minutes then 375° for 30-35 minutes.
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