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MYSTERY BREAD
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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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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