Molasses Whole Wheat Bread

• Yellow Brand Brer Molasses and Maple Syrup to equal 1/3 c.
• 1 c. milk, scalded and cooled to lukewarm
• 3 Tbsp. shortening, melted
• 1-1/2 tsp. salt
• 1 yeast cake, dissolved in 1/4 c. lukewarm water
• 1 egg, beaten
• 2 c. whole wheat flour
• 2-1/2 c. white flour

1. In a large bowl, mix the molasses/syrup, milk, shortening, salt, proofed yeast and the egg.
2. Add the wheat flour, 1 c. at a time, and mix well.
3. Add 2 c. white flour and mix very well by hand, adding more white flour if needed for desired consistency. Pour out onto a floured surface and knead 8-10 minutes until dough is stiff but not sticky.
4. Put in a greased bowl and let rise 1-1/2 hours or until doubled in bulk.
5. Halve and put into 2 greased loaf pans and let rise again until doubled in bulk, about 1 hour. Bake at 375u0b0, 45 minutes to an hour.

molasses, milk, shortening, salt, yeast, egg, whole wheat flour, white flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=73264 (may not work)