Thursday, February 14, 2019

Peg Bracken's Whole-Wheat Tiger Bread (1976)

"Precisely on this day, February 6, winter is half over. To help get you through the other half, make four rousing loaves of Whole-Wheat Tiger Bread. One slice and you can move a piano. Two slices and you can play it."
  • 2 tbspns dry yeast
  • 1/2 cup warm water
  • 3 cups hot water
  • 2/3 cup brown sugar
  • 4 tspns salt
  • 6 tbspns shortening
  • 1 cup cracked wheat
  • 2-1/2 cups whole-wheat flour
  • 1/2 cup wheat germ
  • 6 cups while flour (and maybe a little more)
Soften the yeast in the 1/2 cup of warm water. In a big bowl, combine the three cups of hot water with the brown sugar, salt, and shortening. Cool it to lukewarm.

Then stir in the cracked wheat, the whole-wheat flour, the wheat germ, and about 2 cups of the whole flour. Beat it well, stir in the softened yeast, and add the rest of the white bread.

Knead it 10 minutes by the timer, shape it into a ball, and put it in a big, greased bowl, turning it over once so the top surface is oiled, too.  Let ir rise, covered, until doubled--- about 1-1/2 hours. Punch it down, divide it into 4 equal parts, let it rest 10 minutes. 

Then shape it into round balls or loaf-shaped loaves, put it in greased pans, cover them, and let them rise again for an hour. Finally, bake at 375 degrees about 45 minutes. In a half hour, take a look, and if they're browning too fast, lay a piece of aluminum foil across the top.

More "Lost" Breads"
Sour Cream Biscuits (1949)
Knott's Berry Farm Boysenberry Bread with Streussel (1976)

(Origin - "The I Hate to Cook Almanack - Recipes & Relief for the Reluctant Cook and the Harried Houseperson" by Peg Bracken, 1976.)

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