This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Braided Wheat And Oat Bread
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- #86437
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 1/2 cup milk
3/4 cup water
2 packages active dry yeast
2/3 cup firmly packed brown sugar
1/2 cup quick-cooking oats
2 teaspoons salt
2 cups whole wheat flour (or half whole wheat and half rye)
3 cups bread flour (more as needed)
milk, for brushing loaves
directions
Combine milk and water in saucepan and heat to lukewarm (105 to 115 degrees F). Place in large bowl. Dissolve yeast in warm milk mixture.
Add brown sugar, oats, salt and whole wheat flour and 1 cup of the all-purpose flour. Stir vigorously 1 minute. Stir in 1 1/2 cups additional flour to make a stiff dough.
Knead on floured surface, working in additional flour until smooth and elastic, about 8 minutes. Place in buttered bowl turning to butter top. Cover and let rise in warm (85 degrees F) place until double in bulk (approximately 45 minutes to 1 hour). Punch dough down. Roll into rectangle. Cut into 6 strips. Carefully roll and pull each strip into 12 inch rope.
Place 3 ropes on greased baking sheet and braid, making sure to tuck dough ends under tightly. Repeat with the other 3 ropes. Brush with milk. Cover and let rise in a warm place (85 degrees F) until double in bulk.
Bake in slow oven (325 degrees F) 25 to 30 minutes or until bottom of bread sounds hollow when tapped.
added by
LindaV
nutrition data
Nutritional data has not been calculated yet.
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