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Prep Time: 2 Minutes Cook Time: 40 Minutes |
Ready In: 42 Minutes Servings: 4 |
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Recipe source: Coyote Cafe Ingredients:
3 tablespoons dry yeast, plus |
1 teaspoon dry yeast |
2 cups warm water |
1/2 cup dry milk |
2/3 cup sugar |
1/4 cup buckwheat flour |
5 1/4-6 cups flour |
2 tablespoons cinnamon |
2 1/2 teaspoons salt |
1 tablespoon corn oil |
2 egg whites, beaten |
Directions:
1. Grease two loaf pans (4 1/2 x 8 1/2).
2. Sprinkle yeast over the warm water and let sit for 10 minutes or until bubbling and set aside.
3. In a large mixing bowl combine dry milk, sugar, buckwheat and 5 1/4 cups flour, cinnamon and salt.
4. Stir in yeast mixture and then beat until dough is silky, adding more flour if necessary (by hand 8-10 minutes).
5. Grease a large bowl with corn oil.
6. Place dough in greased bowl, turning to cover all sides and then cover with plastic wrap and let dough rise in a warm place (30 minutes) or until doubled.
7. Punch dough down and let rise again for 30 minutes.
8. Divide dough in half and form into logs.
9. Place dough in prepared pans, brushing with beaten egg whites.
10. Let dough rise again (30 minutes).
11. Make two diagonal cuts in top of each loaf and then sprinkle loaves with 2 tablespoons of flour.
12. Bake in preheated 400-degree oven for 30-40 minutes or until crust is golden brown.
13. Turn loafs onto cooling rack to cool.
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