Atomic Bread

Ingredients

1 package dry yeast 1/2 cup warm water 1/8 tsp ground ginger 2 tbsp honey 13 oz can evaporated milk 1 tsp salt (optional) 2 tbsp oil 4 to 4 1/2 cups whole wheat flour	Advertisements

Preparation
 
Makes 1 large loaf

Dissolve yeast in the warm water in large mixing bowl. Blend in the
ginger and 1 Tbsp of the honey. Let stand in a warm place until the
mixture is bubbly (about 15 minutes). Stir in the remaining honey,
and the milk, salt, and oil. With mixer on low speed (or with a
wooden spoon) beat in the flour 1 cup at a time, mixing well after
each addition. If you are using amixer, beat in the last cup of flour
with a wooden spoon. The dough should be heavy but too sticky to
knead.

Place dough in a 2-pound, WELL-GREASED coffee can. Cover with greased
plastic lid. At this point, you may freeze the dough if you want to
and bake it at a later time.

To bake, let stand, covered in a warm place until the dough rises and
pops off the lid. This will take 1 to 1 1/2 hours. Discard the lid
and bake at 350 F for 1 hour. The crust will be very brown. Brush the
top lightly with butter.

Let the entire bread and can cool for 5 to 10 minutes on a wire rack,
then loosen the crust around the edge of the can with a thin knife
and slide the bread from the can. Cool it in an upright position on
the wire rack.

VARIATION: Add to the yeast mixture 1 tsp cinnamon and 1/2 tsp
nutmeg. With the final addition of flour, add 1/2 cup raisins and 1/2
cup chopped walnuts.

Bread Winners From the collection of Jim Vorheis

 

 
Servings: 1

 

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