posted by Liz 07-13-98 10:35 AM
Squaw Bread San Benito House
1 Tblsp active dry yeast
3 cups lukewarm water
1 Tblsp salt
1/2 cup firmly packed dark brown sugar
1 cup unsulfured dark molasses
1 cup vegetable oil
4 cups whole wheat flour
8-9 cups all purpose flour;divided
In a large bowl proof the yeast in 3 cups of lukewarm water with the
salt and the brown sugar, covered with plastic wrap, for 1 hour, or
until the mixture is thickened and cracking on top.
Stir in the molasses and the oil, stir in the whole wheat flour and 7
cups of the all purpose flour, and stir the mixture until it forms a
dough.
Knead the dough on a floured surface, kneading in enough of the
remaining all purpose flour to form a smooth but not sticky dough,
for 10 minutes, or until it is smooth and elastic, and transfer it
to a well oiled large bowl, turning it to coat it with the oil.
Let the dough rise, covered with plastic wrap, in a warm place for 3 to
4 hours, or until it is triple in bulk.
Punch down the dough and
let it rise again, covered with plastic wrap, in a warm place for 1 hour,
or until it is triple in bulk.
Punch down the dough and halve it. Form each half into a loaf 14
inches long and 3-1/2 inches high and arrange the loaves seam side
down on a buttered baking sheet.
Let the dough rise in a warm place for 30 to 40 minutes, or
until double in bulk.
Bake the loaves in a preheated 300 F. oven for 1 hour to 1 hour and 15
minutes, or until they sound hollow when the bottom is tapped.
Transfer the loaves to a rack and let them cool. Makes 2 large loaves.