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Receta Colonial Bread

Name: Colonial Bread
Ingredients: 1/2 c. water; 1 c. lowfat milk; 1/4 c. honey; 2 tsp salt; 1 pkt dry yeast; 1/2 c. hot water; 4 c. white flour; 2 c. whole-wheat flour approximately; 1/2 c. finely minced candied orange peel; 1 c. pecans in coarse pcs

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Ingredientes

1/2 c. water
1 c. lowfat milk
1/4 c. honey
2 tsp salt
1 pkt dry yeast
1/2 c. hot water
4 c. white flour
2 c. whole-wheat flour approximately
1/2 c. finely minced candied orange peel
1 c. pecans in coarse pcs

Direcciones

Bring 1/2 c. water to a boil; mix it with the lowfat milk, honey, and salt in a large bowl and let cold to lukewarm. In a separate container, stir the yeast into 1/2 c. hot water and let it stand for 5 min to dissolve. Add in the dissolved yeast and 3 c. of the white flour to the first mix and beat vigorously. Add in the remaining c. of white flour and 1 c. of the whole-wheat flour and mix well. Turn it out onto a lightly floured board; knead for a minute or possibly two, and let rest for 10 min. Using the remaining flour only if the dough is too sticky to handle, resume kneading till smooth and elastic.
Place the dough in a greased bowl; cover, and let rise in a hot place till double in bulk. Punch down and knead in the candied orange peel and the pecans. Shape into 2 loaves; place in greased loaf pans; cover and let rise till almost double in bulk. Preheat oven to 375F. Bake bread for 45 - 55 min. Remove from pans and cold on racks.
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