Title: Atomic Bread
Yield: 1 Servings
1 pk Dry yeast
1/2 c Warm water
1/8 ts Ground ginger
2 tb Honey
13 oz Can evaporated milk
1 ts Salt (optional)
2 tb Oil
4 To 4 1/2 cups whole wheat
Makes 1 large loaf
Dissolve yeast in the warm water in large mixing bowl. Blend in the ginger
and 1 Tbsp of the honey. Let stand in a warm place until the mixture is
bubbly (about 15 minutes). Stir in the remaining honey, and the milk, salt,
and oil. With mixer on low speed (or with a wooden spoon) beat in the
flour 1 cup at a time, mixing well after each addition. If you are using
amixer, beat in the last cup of flour with a wooden spoon. The dough should
be heavy but too sticky to knead.
Place dough in a 2-pound, WELL-GREASED coffee can. Cover with greased
plastic lid. At this point, you may freeze the dough if you want to and
bake it at a later time.
To bake, let stand, covered in a warm place until the dough rises and pops
off the lid. This will take 1 to 1 1/2 hours. Discard the lid and bake at
350 F for 1 hour. The crust will be very brown. Brush the top lightly with
Let the entire bread and can cool for 5 to 10 minutes on a wire rack, then
loosen the crust around the edge of the can with a thin knife and slide the
bread from the can. Cool it in an upright position on the wire rack.
VARIATION: Add to the yeast mixture 1 tsp cinnamon and 1/2 tsp nutmeg.
With the final addition of flour, add 1/2 cup raisins and 1/2 cup chopped
Bread Winners From the collection of Jim Vorheis
From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini