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Source: The Star Of Texas Cookbook

Whole Wheat Bread
Many different variations you can try with this recipe!
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Serves: 3 loaves
Prep Time: 15 minutes
Cook Time: 40 minutes
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1 1/2 packages yeast, dry
2 1/2 cups water, lukewarm
1 tablespoon sugar
1 egg, beaten
1/2 cup shortening, melted
2 1/2 teaspoons salt
1/2 cup brown sugar, (can use honey or molasses)
3 cups whole wheat flour
5 cups unbleached flour, (or white flour)
1/4 cup wheat germ

Dissolve yeast in ½ cup of the water. Add 1 tablespoon sugar and let stand for 45 minutes. Beat in egg, remaining water, shortening, salt, and brown sugar. Sift flours together and add wheat germ. Stir flour into mixture until a very thick batter is formed. Pour onto a floured board and knead in remaining flour, about 10 minutes. Place dough in a greased bowl and let rise until doubled in size. Punch down, turn over, and let rise again until doubled. Punch down and divide into 3 loaves. Place in 3 greased 9 x 5-inch loaf pans and let rise until doubled. Preheat oven to 400 degrees F. Bake for 15 minutes, reduce heat to 375 degrees F. and continue baking for 25 minutes. Bread is done when tapping it makes a hollow sound. This recipe can be doubled and extra loaves frozen.
Variation: For Raisin Bread, add 3 cups plumped raisins to batter. For Cinnamon Bread, when dough has risen a second time, divide into 3 portions and roll out into rectangles. Brush with melted butter and sprinkle with cinnamon sugar. Roll up jelly-roll fashion and place in prepared pans for final rising. Bake as directed and ice with a thick glaze made from 1 cup powdered sugar, 2 tablespoons milk and ½ teaspoon vanilla.

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