Dilly Breadbakery, breads 2 cup chopped onions 1/2 cup water 3 cup warm water 1/4 cup sweetener 2 tablespoon yeast 1 tablespoon salt 3 tablespoon oil 1/3 cup nutritional yeast 3 tablespoon dry dill weed 3 cup white flour 7 cup wholewheat flour Cook onions in 1/2 c water. Combine sweetener, yeast & warm water & let stand till it foams. Add 4 c flour to the yeast mixture. Stir vigorously for 1 minute. Stir in all remaining ingredients except the flour. After this is well mixed, beat in the rest of the flour a little at a time until you have the correct consistency. Cover & let rise till doubled. Punch down dough, knead & form into loaves. Place into 3 oiled loaf pans. Let rise again till almost doubled. Bake at 350F for 35 to 40 minutes. JoAnn Rachor, "Of these Ye May Freely Eat" |
