Ingredients
- 5-6 cups flour
- 2 pkgs. active dry yeast
- 2 Tbs. sugar
- 1 Tbs. salt
- 1/4 cup softened butter
- 1 3/4 cup milk
- 1/2 cup water
- 1/3 cup wheat germ
- cooking oil
Preparation
Step 1
Measure flour onto wax paper. Combine 2 cups flour, undissolved yeast, sugar and salt in large bowl. Stir well to blend; add butter. Heat milk and water in small saucepan until warm to touch, not scalding. Add warm liquids to ingredients in bowl. Beat with electric mixer at medium speed for 2 minutes, scraping bowl occasionally. Add 1 cup more flour. Beat with electric mixer on hight for 1 minute until thick and elastic, scraping bowl occasionally. Stir in wheat germ with wooden spoon. Gradually, stir in just enough of remaining flour to make a soft dough, which leaves sides of bowl. Turn onto floured board.
Knead 5-10 minutes until dough is smooth and elastic. Cover with plastic wrap and then a towel. Let rest 20 minutes on borad. Punch down. Divide dough in half. Shape into loaves. Roll each half into an 8 x 12" rectangle and roll up tightly (light a jelly roll) startig with the 8 inch side. Seal lenghwise edge and ends well. Place in greased loaf pans. Brush lightly with oil. Cover pans loosely with plastic wrap. Refrigerate 2 to 24 hours. When ready to bake, remove from refridgerator and uncover. Let stand 10 minutes while preheating oven to 400 degrees. Prick any bubbles carefully just before baking.
Bake at 400 for 30-40 minutes until done. Place bread in lower shelf of oven for best results. Remove from pans immediately. Brush top crust with butter, if desired. Cool on rack.
Yield: 2 loaves