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| RECIPE FOR ATOMIC BREAD |
Title: Atomic Bread
Serves: 1
Ingredients:
| 1.00 | pk | Dry yeast | | 0.50 | c | Warm water | | 0.12 | ts | Ground ginger | | 2.00 | tb | Honey | | 13.00 | oz | Can evaporated milk | | 1.00 | ts | Salt (optional) | | 2.00 | tb | Oil | | 4.00 | | To 4 1/2 cups whole wheat | | | flour |
Instructions:
Makes 1 large loaf Dissolve yeast in the warm water in large mixing bowl.
Blend in the ginger and 1 Tbsp of the honey.
Let stand in a warm place until the mixture is bubbly (about 15 minutes).
Stir in the remaining honey, and the milk, salt, and oil.
With mixer on low speed (or with a wooden spoon) beat in the flour 1 cup at a time, mixing well after each addition.
If you are using amixer, beat in the last cup of flour with a wooden spoon.
The dough should be heavy but too sticky to knead.
Place dough in a 2-pound, WELL-GREASED coffee can.
Cover with greased plastic lid.
At this point, you may freeze the dough if you want to and bake it at a later time.
To bake, let stand, covered in a warm place until the dough rises and pops off the lid.
This will take 1 to 1 1/2 hours.
Discard the lid and bake at 350 F for 1 hour.
The crust will be very brown.
Brush the top lightly with butter.
Let the entire bread and can cool for 5 to 10 minutes on a wire rack, then loosen the crust around the edge of the can with a thin knife and slide the bread from the can.
Cool it in an upright position on the wire rack.
VARIATION: Add to the yeast mixture 1 tsp cinnamon and 1/2 tsp nutmeg.
With the final addition of flour, add 1/2 cup raisins and 1/2 cup chopped walnuts.
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