1984 Greenwood Jaycees Recipe Book

Cookbook page 18

Whole Wheat Honey Bread, Pumpkin Bread

WHOLE WHEAT HONEY BREAD                                    Renee Gavin

4 c. whole wheat flour
1 Tbsp, salt
1/2 c. nonfat dry milk
2 pkgs, active dry yeast
4-4 1/2 c. all purpose flour
3 c. water
1/2-3/4 honey
2 Tbsp, cooking oil

Heat water, honey and oil in a sauce pan until warm, not hot, not boil­
ing. Mix 3 cups whole wheat flour, dry milk, salt and yeast. Pour Warm
liquid into flour mixture. Blend one minute or so. By hand, stir in 1
more cup whole wheat flour and all purpose flour. Knead on floured
surface 5 minutes or so. Put dough in greased bowl, cover, let rise
45 to 60 minutes until light and approximately doubled in volume;
Punch down^iivide in half. Shape each half into loaf shape by rolling
dough to a roughly 14x7 rectangle. Starting with 7-inch side, roll up
like a jelly roll. Place each loaf in greased pan. Cover, let rise 30-45
minutes until light and doubled. Bake at 375 degrees for 40-45 minutes
until loaf sounds hollow when tapped. Remove, or serve from pan.
Best with butter and honey.

PUMPKIN BREAD                                           Shirley Jackson

1/2 stick margarine
3 c. sugar
4 eggs
2 c. pumpkin
3 1/2 c. flour
3/4 c. water
1 tsp. vanilla
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. soda
1 tsp. salt
1 c. raisins
1 c. nuts
Continued

                                     -18-    Greenwood, Ind.