*  Exported from  MasterCook  *
 
                                ATOMIC BREAD
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       pk           Dry yeast
      1/2   c            Warm water
      1/8   ts           Ground ginger
    2       tb           Honey
   13       oz           Can evaporated milk
    1       t            Salt (optional)
    2       tb           Oil
    4                    To 4 1/2 cups whole wheat
                         -flour
 
   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.
   
   Bread Winners From the collection of Jim Vorheis
  
 
 
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