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Grant Loaves

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 17 Jul 2016 13:19:07 -0700
v116.n026.8
* Exported from MasterCook *

                             Bread, Grant Loaves

Recipe By     :Christine Ingram and Jennie Shapter
Serving Size  : 24    Preparation Time :0:00
Categories    : Bread                           Ethnic
                  Grains                          Low Fat
                  Sandwiches                      Side Dish
                  Snacks

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    12              cups  whole wheat bread flour -- (1.4kg)
    1         tablespoon  salt -- (15ml)
    1         tablespoon  rapid rise yeast -- (15ml)
    5               cups  lukewarm water -- (1.2liters)
    1         tablespoon  muscovado sugar -- (molasses), (15ml)

British

This quick and easy recipe was created by Doris Grant and published 
in her cookbook in the 1940's. The dough requires no kneading and 
requires only a minute to mix. The loaves should keep moist for several days.

Makes 3 loaves

Cooks's Tip:
Muscovado sugar gives this bread a rich flavor. An unrefined cane 
sugar, it is dark and moist.

NOTE: Muscovado sugar has 11 calories/ 4 grams (approx. 1 tsp). When 
produced under regulated conditions, it is nutritionally richer than 
other brown sugars or refined sugar, and retains most of the natural 
minerals inherent in sugarcane juice.

Grease 3 loaf pans, each about 8 1/2x4 1/2x 2 1/2" and set aside in a 
warm place. Sift the flour and salt together in a lg bowl and warm 
slightly to take off the chill.

Sprinkle the dried yeast over 2/3C/150ml water. After a couple of 
minutes stir in the sugar. Leave for 10 min.

Make a well in the center of the flour and stir in the yeast mixture 
and remaining water. The dough should be slippery. Mix for about 1 
min, working the sides into the middle.

Divide among the pans, cover with oiled clear plastic wrap and leave 
in a warm place, for 30 min, or until the dough had risen by about a 
third to within 1/2"/1cm of the top of the pans.

Meanwhile, preheat the oven to 400F/200C. Bake for 40 min, or until 
the loaves are crisp and sound hollow when tapped on the base. Turn 
out onto a wire rack to cool.

Source:
    "The Best-Ever Book Of Bread"
Yield:
    "3 loaves"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 207 Calories; 1g Fat (4.7% 
calories from fat); 8g Protein; 44g Carbohydrate; 7g Dietary Fiber; 
0mg Cholesterol; 272mg Sodium.  Exchanges: 3 Grain(Starch); 0 Lean 
Meat; 0 Fat; 0 Other Carbohydrates.