Thursday, September 27, 2012

Country Bread

"I was given a copy of this recipe at a historic village attraction called "Sauder's Village" in Archbold, Ohio.  The woman who was making it was in a period costume and was making it in a brick oven outside.  The recipe was somewhat confusing, so I have changed the directions."
*make 2 loaves


1 pkg. or 2 1/4 teaspoons of yeast
1/4 t. sugar to start yeast
1/4 c. lukewarm water
3/4 c. milk
3 T. butter
3/4 c. cool water
1/4 c. honey
1 t. salt
2 eggs, beaten
2 c. wheat flour
3 c. white flour


Preheat oven to lowest setting.  Dissolve yeast and sugar in 1/4 c. water.  Place milk with butter in microwave to heat (about 1 1/2 minutes).  Pour yeast mixture, milk and butter, water, honey, salt and eggs in large bowl and mix (I used my kitchen aid with the dough hook attachment).  Add flours a little at a time and mix well until dough is stiff.  If you use your hand to mix, grease hands with olive oil *do this each time you handle dough.  Form dough into ball, remove dough from mixing bowl,  oil bowl and put dough back in, also rub a little oil on top of dough ball.  Cover bowl with damp towel.  Turn oven off and place dough in warmed oven to rise (1-2 hours) or until doubled in size.
Remove dough from oven, turn out onto floured surface and knead until stiff.  Divide dough in two, and place into two greased loaf pans.  Re-cover with damp towels, put back into oven and rise for additional 1 1/2 hours.  Heat oven to 350 degrees F. and bake for 30-40 minutes.  Cool on rack, and brush with melted butter while still hot (this keeps the crust soft).

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