[Magdalen] Sennebec Hill Bread

[Lynn Ronkainen]

Thanks Grace... just now reading on  my home computer (for the last hour or 
so)
Lynn

My email has changed to: houstonKLR at gmail.com

website: www.ichthysdesigns.com

When I stand before God at the end of my life I would hope that I have not a 
single bit of talent left and could say, "I used everything You gave me." 
attributed to Erma Bombeck

--------------------------------------------------
From: "Grace Cangialosi" <gracecan at gmail.com>
Sent: Thursday, February 05, 2015 11:48 AM
To: "magdalen" <Magdalen at herberthouse.org>
Subject: [Magdalen] Sennebec Hill Bread

> I'm not sure if this will format well, but here goes:
>
> SENNEBEC HILL BREAD
>
>
>
> 2pkgs. or 2 cakes of active yeast
>
> 2 c. warm water
>
> 1/2 c. molasses
>
> 4  egg yolks
>
> 2-1/2 tsp. salt
>
> 1/2 c. cooking oil
>
> 1c. nonfat dry milk solids
>
> 1/2c. regular oats
>
> 1/2c. yellow cornmeal
>
> 1/2c wheat germ
>
> 1c rye meal or flour
>
> 2c whole wheat flour
>
> 3c. all-purpose flour (approx.)
>
>
>
> Sprinkle yeast onto water in large bowl of an electric mixer. Add molasses
> and let stand for a few minutes. Add next 7 ingredients and beat on low
> until well-mixed. By hand add rye meal, whole wheat flour and enough
> regular flour to make a stiff dough. Mix well and brush lightly with oil.
> Cover and let rise until doubled.  Punching down and allowing it to rise
> again gives a finer texture, but isn't necessary.  Turn out on a floured
> board and knead gently.  Shape into two or four loaves and put in loaf 
> pans.
> Let rise until doubled. Bake at 375 for 25 minutes. Reduce heat to 350 and
> bake for 30 minutes more.
>
>
> Makes fantastic toast!
>
>
> -- 
> Grace Cangialosi
> Ruckersville, VA
>
> It's a good thing Mary didn't have to wait for a Doctrine of the
> Incarnation
> before she said "Yes" to God.