Molasses Wheat Loaf

Molasses Wheat Loaf

Ingredients:
1 package (¼ ounce) or 1 scant tablespoon active dry yeast
2 tablespoons molasses
1 tablespoon butter, at room temperature
1 teaspoon salt
½ cup whole wheat flour
2 to 2½ cups bread flour

Directions:
IN A LARGE BOWL, combine the warm water, yeast, and molasses and let stand until the
yeast begins to bubble, 5 minutes. Add the butter, salt, whole wheat flour, and 1 cup of
the bread flour and mix until well blended. Gradually add enough of the remaining
bread flour to make a stiff but smooth dough that is soft to the touch. Let the dough rest
for 15 minutes.
Turn the dough out onto a floured surface. Invert a bowl over the dough and let rise
until doubled in bulk, about 1 hour.
Punch the dough down and shape into a ball. Place on a lightly greased baking sheet
and let rise until almost doubled in bulk, 45 minutes to 1 hour.
Meanwhile, preheat the oven to 350°F.
Bake the loaf until evenly browned and a wooden skewer inserted into the center
comes out clean and dry. Transfer to a rack to cool.
soup
GERMAN LENTIL SOUP
THIS UNCOMPLICATED HEARTY SOUP TASTES EVEN BETTER THE DAY AFTER IT’S MADE.
Makes 6 servings
1 cup brown lentils, rinsed and picked over
4½ cups water
1½ teaspoons salt