Mystery Bread
Yield
3 loavesPrep
15 minCook
45 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
yeast, active dry
or 2 premeasured packages |
|
| ¼ | cup |
evaporated milk
nonfat |
|
| 2 | teaspoons |
aniseed
crushed |
|
| 5 ½ | cups |
unbleached all-purpose flour
|
|
| ½ | cup |
apple juice
no sugar |
|
| ¾ | cup |
pineapple juice
unsweetened |
|
| 1 ¼ | cups |
water
|
|
| 2 | teaspoons |
orange zest
freshly grated |
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
honey
|
|
| 1 ½ | teaspoons |
margarine
(1/2 teaspoon for bowl) |
|
| ½ | cup |
whole-wheat flour
|
|
| ½ | cup |
buckwheat flour
|
|
| ½ | teaspoon |
corn oil
unsalted, margarine for pans or, use spray |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
yeast, active dry
or 2 premeasured packages |
|
| 59 | ml |
evaporated milk
nonfat |
|
| 1E+1 | ml |
aniseed
crushed |
|
| 1.3 | l |
unbleached all-purpose flour
|
|
| 118 | ml |
apple juice
no sugar |
|
| 177 | ml |
pineapple juice
unsweetened |
|
| 296 | ml |
water
|
|
| 1E+1 | ml |
orange zest
freshly grated |
|
| 2.5 | ml |
cinnamon
|
|
| 5 | ml |
honey
|
|
| 7.5 | ml |
margarine
(1/2 teaspoon for bowl) |
|
| 118 | ml |
whole-wheat flour
|
|
| 118 | ml |
buckwheat flour
|
|
| 2.5 | ml |
corn oil
unsalted, margarine for pans or, use spray |
|
Directions
Preheat Oven To 375℉ (190℃).
In a Large Mixing Bowl, Combine Yeast, Milk, Aniseed and 2 cup Unbleached Flour.
In a Saucepan, Combine Juices, Water, Orange Rind, Cinnamon, Honey and 1 tablespoon Oil. Heat Until Warm. (105 To 115 F.) Pour Over Dry Ingredients.
Beat With A Wooden Spoon For 1 Min.
Cover With Plastic Wrap and Let Stand For 10 Min.
- Add Whole-Wheat Flour, Buckwheat Flour And All But ½ C. Of Balance Of Unbleached Flour, ½ Cup At A Time, Beating With Wooden Spoon After Each Addition.
After Adding 4½ cup Of Flour, Dough Will Become Difficult To Beat With Wooden Spoon.
Scoop Up and Turn Onto Lightly Floured Board and Knead, Adding Balance Of Flour, If Necessry, To Make A Smooth and Elastic Dough.
- Shape Dough Into Ball. Drop Into Lightly Oiled, Fairly Straight-Sided Bowl, Turning To Coat.
Cover Tighly With Plastic Wrap and Let Rise At Room Temperature (70 To 80 F. ) Until Doubled in Bulk.
(About 1 Hour 15 Min.)
- Punch Dough Down.
Transfer To Board and Cut Into 3 Equal Parts.
Cover With Waxed Paper and Let Dough Rest For 5 Min.
- Roll Each Piece Out Into A 7 X 12 inch Rectangle. Starting With Short End. Roll Up Tightly, Tucking in Sidesand Pressing Seams To Hold.
Place, Seam Side Down, in 3 Small Loaf Pans (7 ⅛ X 3 5/8 X 2¼ inch.) Greased With Margarine OR Cooking Spray.
Cover With Plastic Wrap and Let Rise At Room Temperature Until Doubled in Bulk.
(About 1 Hour.)
- Gently Remove Plastic Wrap.
Bake in Preheated 375℉ (190℃). Oven For 40 Min.
Remove Bread From Pans.
Place Back in Oven Directly On Rack and Bake For 5 Min. More. Loaves Should Be Crispy and Golden Brown.
Let Cool Thoroughly Before Slicing.
