Mystery bread

 
                               MYSTERY BREAD
 
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Dry Yeast OR 2 Pre-
                         Measured Packages
      1/4   c            Nonfat Dry Milk
    2       ts           Aniseed Crushed
    5 1/2   c            Unbleached Flour
      1/2   c            No Sugar Apple Juice
      3/4   c            Unsweetened Pinapple Juice
    1 1/4   c            Water
    2       ts           Freshly Grated Orange Rind
      1/2   ts           Cinnamon
    1       t            Honey
    1       t            Oleo + 1/2 t. For Bowl
      1/2   c            Each Whole-Wheat Flour And
                         Buckwheat Flour
      1/2   ts           Unsalted Corn Oil
                         Margarine For Pans OR
                         Use Spray
 
   Preheat Oven  To 375 F. 5O Cal. Per 3/8 Inch Slice
     (Fat 0.5.  Chol. O.) 1. in A Large Mixing Bowl,
   Combine Yeast, Milk, Aniseed & 2 C. Unbleached Flour.
   2. in A Saucepan, Combine Juices, Water, Orange Rind,
   Cinnamon, Honey & 1 T. Oil. Heat Until Warm. (105 To
   115 F.) Pour Over Dry Ingredients. Beat With A Wooden
   Spoon For 1 Min. Cover With Plastic Wrap & Let Stand
   For 10 Min.  3.  Add Whole-Wheat Flour, Buckwheat
   Flour And All But 1/2 C. Of Balance Of Unbleached
   Flour, 1/2 Cup At A Time, Beating With Wooden Spoon
   After Each Addition. After Adding 4 1/2 C. Of Flour,
   Dough Will Become Difficult To Beat With Wooden Spoon.
   Scoop Up & Turn Onto Lightly Floured Board & Knead,
   Adding Balance Of Flour, If Necessry, To Make A Smooth
   & Elastic Dough. 4. Shape Dough Into Ball. Drop Into
   Lightly Oiled, Fairly Straight-Sided Bowl, Turning To
   Coat. Cover Tighly With Plastic Wrap & Let Rise At
   Room Temperature (70 To 80 F.) Until Doubled in Bulk.
   (About 1 Hour 15 Min.)   5. Punch Dough Down. Transfer
   To Board & Cut Into 3 Equal Parts. Cover With Waxed
   Paper & Let Dough Rest For 5 Min.  6. Roll Each Piece
   Out Into A 7 X 12 in. Rectangle. Starting With Short
   End. Roll Up Tightly, Tucking in Sides& Pressing Seams
   To Hold. Place, Seam Side Down, in 3 Small Loaf Pans
   (7 1/8 X 3 5/8 X 2 1/4 in.) Greased With Margarine OR
   Cooking Spray. Cover With Plastic Wrap & Let Rise At
   Room Temperature Until Doubled in Bulk. (About 1
   Hour.) 7. Gently Remove Plastic Wrap. Bake in
   Preheated 375 F. Oven For 40 Min. Remove Bread From
   Pans.  Place Back in Oven Directly On Rack & Bake For
   5 Min. More. Loaves Should Be Crispy & Golden Brown.
   Let Cool Thoroughly Before Slicing.
  
 
 
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