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Wheat germ adds a nutlike flavor to these moist, golden loaves.
for Any course
2 servings
Time to prepare: 35
Difficulty: Difficult
Ingredients
1/4 cup warm water, 105°F to 115°F
1 pkg. active dry yeast
2 cups milk, scalded and cooled to lukewarm
1/4 cup light molasses
1 Tbsp. salt
2 Tbsp. salad oil
5 1/2 to 6 cups unbleached all-purpose flour
1 cup wheat germ
Directions
1.Place warm water in large bowl; sprinkle with yeast. Let stand until softened, 3 to 5 min. Mix in milk, molasses, salt, oil, and 4 cups of the flour. Mix to blend, then beat until dough is elastic and pulls away from sides of bowl, about 5 min.
2. Stir in wheat germ and 1 cup more of the flour to make a soft dough. Turn dough out onto floured board or pastry cloth. Knead, add¬ing more flour if dough is sticky, until dough is smooth and springy, with small bubbles just under surface, about 20 min.
3.Turn dough over in greased bowl. Cover. Let rise in a warm place until doubled, 1 to 11/4 hrs. Punch dough down. Divide in half.
4. Shape each half into a loaf. Place loaves in greased 41/2-by-81/2-inch loaf pans. Let rise until nearly doubled, about 45 min.
5. Bake at 350°F until loaves are well browned and sound hollow when tapped, 30 to 40 min.
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Source: Jean-Marc de Fague
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