Whole Wheat Bread
Ingredients
3 tablespoons sugar
4 teaspoons salt
1/3 cup Roberts Margarine
1/3 cup molasses
3/4 cup Roberts Milk, scalded
2 packages active dry yeast
1 1/2 cups warm water
4 cups sifted whole wheat flour
3-3 1/2 cups sifted white flour
Roberts Butter, melted
Preparation
Stir sugar, salt, margarine and molasses into scalded milk; cool to lukewarm. Soften yeast in warm water; stir in lukewarm milk mixture, 2 cups whole wheat flour and 2 cups white flour, beating until smooth. Add remaining flour to make a soft dough; turn out onto lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. (Dough should be sticky.) Place dough in buttered bowl, turning to butter top; cover and allow to rise in a warm place until double in bulk, about 1 hour. Punch down dough, divide in half and shape into loaves; place in 2 buttered 9 x 5 x 3 inch loaf pans, or shape into smooth balls and place on buttered baking sheets. Cover and allow to rise in a warm place until double in bulk, about 1 hour. Bake at 400° for 25 to 30 minutes, or until loaves sound hollow when tapped lightly. Remove bread from pans, brush tops with melted butter and cool.
Yield: 2 loaves
Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.