|Wheat Bread - 6, 12 or 18Qt. Roaster
1 cup whole wheat flour, divided
2½ to 3 cups all-purpose flour, divided
2 Tbsp sugar
1½ tsp salt
1 pkg active dry yeast
1 cup milk
6 Tbsp water
1/4 cup butter or margarine
Combine 1/2 cup wheat flour, 1/2 cup all-purpose flour, sugar, salt and
Heat milk, water and butter until warm, 120º F to 130º F.
Pour warm milk mixture into flour mixture. Beat 2 minutes with electric
mixer. Add remaining wheat flour and 1/4 cup all-purpose flour. Beat 2 minutes
||Wheat Bread - 6, 12 or 18Qt. Roaster
with electric mixer.
Stir in remaining 1¾ to 2¼ cups all-purpose flour. Turn onto
lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes.
Shape into loaf and place in greased 8 x 4" loaf pan.
Brush top generously with salad oil. Cover with plastic wrap.
Refrigerate 2 to 24 hours.
When ready to bake, remove from refrigerator, remove plastic wrap and
allow to stand at room temperature for 15 minutes. Meanwhile, place rack in
Nesco® Roaster Oven. Cover and preheat at 375º F for 15 minutes. Place
bread on rack in preheated roaster. Cover and bake 35 to 45 minutes.