Stone Milled Flour Bread Recipe
The flavor of this Stone Milled Flour Bread recipe has played on my senses so much that I hardly ever go for any other Stone Milled Flour Bread recipe. Stone Milled Flour Bread goes perfectly as Breakfast. There is no bigger sin than reading this recipe of Stone Milled Flour Bread and not trying it out.
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.
