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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 2 |
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This was a demonstration recipe at Charlotte Anne Albertson's Cooking School (Wynnewood, PA), for Awesome Soups with Brian Duffy (Jan 24, 2006). Shanachie specializes in soups and serves Wheaten Bread with Honey Butter (recipe rz. 28074) with its soups. This is the restaurant version, designed to make 8 loaves. To get the amount for a single loaf, divide by 8 (use 1 egg instead of 7/8; 1 TBS butter). Ingredients:
8 cups all-purpose flour |
4 cups wheat flour |
4 cups sugar |
1/2 cup baking powder |
1/2 cup baking soda |
7 eggs |
1/2 cup salt |
1 quart buttermilk |
flour, to lightly coat pan top |
1/2 lb butter, to lightly coat top of loaves |
Directions:
1. Preheat oven to 350 degrees F.
2. Combine all dry ingredients in one bowl.
3. Add eggs slowly, while stirring.
4. Add buttermilk while mixing.
5. If making this by hand, knead for 8 minutes. If using a blender or stand mixer, follow the directions for your unit to knead bread dough.
6. NOTE: be certain to incorporate all the ingredients in the bottom of the bowl.
7. Remove from Bowl and split into 16 balls (for 1 loaf recipe, split into 2 balls).
8. Proof for 20 minutes.
9. Turn out into a floured sheet pan with sides.
10. Form into a sheet and rub with butter.
11. Sift and dust with flour.
12. Bake for 60 minutes or until bread ounds hollow when tapped.
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