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Title: Tin Can Bread Categories: Breads, Gifts Yield: 1 Servings 4 c Whole Wheat Flour 1 pk Active Dry Yeast 1/2 c Water 1/2 c Milk 1/4 c Honey 1/2 c Butter 1 ts Salt 1/2 c Sunflower Seeds; Ground 1/2 c Raisins; Chopped 2 Whole Eggs 1. Soak raisins for 2 to 3 hours in warm water. 2. Mix 2 cups flour with yeast. 3. Stir water, milk, honey, butter and salt over low heat until butter melts. 4. Cool about 5 minutes. 5. Add to flour and yeast mixture. 6. Add eggs, remaining flour, sunflower seeds and raisins. 7. Knead on a floured board until dough is smooth and elastic and raisins are well distributed. 8. Divide dough in half and drop each roll into a tall tomato juice can that has been generously coated with butter. 9. Cover each can with wax paper, held on by a rubber band. 10. Let rise in a warm place, 85 degrees, until dough is within 1 inch of the top of the can. 11. Remove covers and bake in a 375 degree oven for 35 minutes. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 196 by "Diane Geary" |