Beaman Family, Breads And Other Carbs
6 c. whole wheat flour
6 c. bread flour
1 c. dry milk
1 c. wheat germ
2 T. salt
1/2 c. oil
1/2 c. sugar
2 eggs
3 pkg. yeast
1 c. oats (if desired)
Bring 5 c. water to simmer.
Add dry milk and wheat germ.
Let cool 15-30 min.
Put 2 c. bread flour + 3-4 c. whole wheat flour in mixer.
Put remaining flour in large container.
Add to mixer: salt, oil, sugar.
Beat for awhile, till you can put your finger in the mixture without burning it.
Add eggs and yeast.
Beat about 5 min.
Add 1 c. of oats if desired.
Put dough into rest of flour in large container.
Mix.
Knead on counter a few minutes till it holds its shape.
Put dough in greased bowl.
Let rise till double.
Punch down and shape into 4 loaves.
Put in greased pans.
Let rise till double.
Bake at 350 30-35 minutes.
Sticky Buns Variation:
Melt 1/2 stick butter.
Add 1 c. brown sugar to it.
Roll dough out about 10”x16”.
Spread butter-sugar mixture over the top.
Add chopped pecans.
Roll up.
Slice about 1” thick.
Place slices on side in greased pan, touching each other.
Bake at 350 about 20 min.
Let cool 5 min.
Invert pan and the sticky buns will gently fall out.
Raisin Bread Variation:
Add 1 lb. or so raisins to dough in mixture.
Proceed as in regular bread recipe.
“I started making our bread when Joan was pregnant with Aaron. I’ve been making it ever since, for us and for Mother. It freezes and eats well.”