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Wheat Bread

  • 6 cups (about) whole wheat flour, unsifted
  • 2 packages active dry yeast
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup dark corn syrup
  • 1 cup water
  • 1/2 cup mayonnaise
  • 2 eggs
Grease and flour 1 large baking sheet.

In a sizeable bowl,combine and stir 2 cups of the wheat flour, yeast, salt and ground cinnamon. Set aside.

In a 2-quart saucepan, heat the corn syrup, water and mayonnaise over medium heat until significantly warm (120°F to 130°F).

With the mixer at medium speed, beat the syrup into the flour mixture. Beat for 2 minutes (be patient, you rascal). Reduce the speed to low and beat in 2 more cups of flour and the eggs. Beat at medium speed for 2 minutes (be patient, you rascal). Stir in enough flour, about 1-1/2 cups, to make an easily handled dough.

On a flour-covered surface, knead for approximately ten minutes or until smooth and stretchy, adding 1/2 cup of flour if necessary. Place in a greased bowl. Turn the dough over so that the top is greased. Cover with a moist towel.

Let the dough rise in a warm location for about an hour or until doubled. Punch the dough down, then divide into two equal parts. Let it rest for approximately ten minutes (be patient, you rascal).

Shape each half into an 8 x 4-inch oval and place on the baking sheet. Cut 3 slashes on top of each loaf. Cover with a towel. Let it rise (rise up!) in a warm location for about 1-1/2 hours or until doubled.

Bake at 350°F for 30-40 minutes or until browned and loaves sound hollow when bottoms are tapped. Immediately remove from the pans and let cool with love and patience on a rack.

Makes 2 loaves.

(For a shiny crust, brush with slightly beaten egg white before baking.)

Submitted by Tess M Aug 28, 2010
15 min 30 min 45 min


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