WHOLE WHEAT BREAD (4 loaves)
6 C. liquid (potato
water, plain water, or milk)
1/2 C. oil, butter, or shortening
1/2 C. honey
1 T salt
1 C. powdered milk (dry)
16 C. whole-wheat flour
2 pkgs yeast or 2 T
Mix as you would any yeast bread recipe. If you have an electric bread mixer add enough flour until it cleans the sides of the bowl and is a soft elastic dough. If kneading by hand, stop adding flour while the dough is still somewhat sticky and knead it with oil on your hands or let it sit for an hour or so and knead it later. It should be very soft, just manageable. Resist the urge to put in too much flour or your bread will be dry and crumbly. After the dough has risen and been punched down 1 or 2 times, roll it out flat and cut it into slices about 1/2 the size of a slice of bread. Let it rise again. Deep Fat Fry it for about 1 minute on each side. It will rise in the oil and look like a little pillow that's the time to flip it.
You can also cut it into long stripes put cinnamon and sugar on one side and then lay another stripe on top and twist it for a fun dessert. They also make great Strawberry Shortcake cups.
I cut this recipe in to 4ths and then use 1 Tablespoon of yeast total. But then there is only one of me. You can also keep the dough in the refrigerator over night and make it to days in a row. It does not last for very long after it is cooked.