Farmhouse Bread Recipe

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My family likes to have bread with lots of meals. This lovely loaf is loaded with nutritious grains so we can indulge in slice after slice.—Judy Cook, Branson, Missouri
TOTAL TIME: Prep: 30 min. + rising Bake: 30 min. + cooling
MAKES:48 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 30 min. + cooling
MAKES: 48 servings

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2-1/4 cups warm water (110° to 115°)
  • 1 can (12 ounces) evaporated milk
  • 1/4 cup canola oil
  • 3 tablespoons honey
  • 2 cups quick-cooking oats
  • 2 cups whole wheat flour
  • 1/2 cup cornmeal
  • 1 tablespoon salt
  • 4-1/2 to 5 cups bread flour

Nutritional Facts

1 slice equals 96 calories, 2 g fat (trace saturated fat), 2 mg cholesterol, 155 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1 starch.

Directions

  1. In a large bowl, dissolve yeast in warm water. Add the milk, oil, honey, oats, whole wheat flour, cornmeal, salt and 2 cups bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape into loaves. Place in three greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
  4. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves (16 slices each).
Originally published as Farmhouse Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p116

Nutritional Facts

1 slice equals 96 calories, 2 g fat (trace saturated fat), 2 mg cholesterol, 155 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1 starch.

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