Monastery of Angels Brown Bread

Directions

Combine 1 cup water with brown sugar, shortening, salt, carob powder and sesame seeds in mixing bowl.

Stir with spoon or whip until mixture is just blended.

Place yeast in remaining 1 cup water and let stand to dissolve.

Mix flour with instant milk powder.

Reserve 1 cup. Combine remaining flour mixture with sugar mixture and add yeast mixture.

Mix on low speed until ingredients are well incorporated, then turn speed to medium and beat 4 to 5 minutes.

If necessary, add reserved flour gradually. Flour mixture should leave sides of bowl.

Cover bowl with clean cloth, then cover with plastic wrap to speed rising.

Let rise 1½ hours until doubled in bulk.

Punch dough down and let rise again, 20 to 30 minutes.

Divide dough in halves, shape into loaves and place in 2 greased 8- x 4-inch loaf pans, or shape into rounds on greased baking sheets.

Let rest 15 minutes.

Bake at 375℉ (190℃) 40 minutes.