---------- Recipe via Meal-Master (tm) v8.01
       Title: Whole Wheat Batter Bread
  Categories: Breads, Londontowne
       Yield: 1 servings
       8 c  Whole wheat flour                   3 tb Soya flour
       4 tb Honey-molasses                      3 c  Corn oil
       3 tb Wheat germ                          3 pk Yeast
   3 1/2 c  Very warm water                     2 tb Salt
   This recipe is for 2 loaves of bread. If one loaf is desired, use 2
   packages yeast instead of 3 and cut all other ingredients in half. Wheat
   germ and soya flour may be omitted.
   Put flour in oven to warm, at lowest heat. In a VERY large bowl, dissolve
   yeast in 3/4 cup of very warm water. Add honey to yeast. Coat loaf pans
   well with margarine and flour. Add oil, 2-1/2 cups warm water, and 2T salt
   yeast. Add about 4c flour mixture and beat at medium speed for 2 minutes.
   Gradually add more flour, beating well. Dough should be sticky - if runny,
   add more flour. Put in pans, smoothing top and making sure dough is pushed
   into corners. Cover with hot, wet towel and let rise in warm place. Check
   bread in about 20 minutes and keep checking to be sure dough doesn't rise
   over lip of pan. When dough has risen ALMOST to lip of pan, bake at 450
   degrees for about 40 mins. Remove from pan immediately and cool on rack.
   Mrs. William W. LaViolette