8 : c Flour
2 : c Lukewarm milk
1 : /2 c Lukewarm water
1 : Cake household yeast
1 : c Sugar
1 : ts Salt
44 : Eggs (whole; beaten)
1 : c Melted butter or oleo
0: Omar Khayyam, whose paradise required only a book of verses, a loaf of bread, and a jug of wine, might have suffered seriously from malnutrition (along with the mysterious Thou, who sang beside him) if the loaf were the bubble bread we are all familiar with
1: Although this flabby loaf contains niacin, thiamin, riboflavin, and a rich assortment of mono- and diglycerides (ethoxylated and otherwise), it is not especially rich in protien and fiber, two pillars of contemporary sound diet
2: ======================================================= ================== 1
3: The night before, sprinkle yeast over warm water in a large (at least 4-quart) bowl and let stand for 5 minutes to soften
4: Then add granulated sugar and rye flour; beat to blend well
5: Cover bowl tightly with plastic wrap and let stand at room temperature up to a day (at least 12 hours)
6: Stir in 5 1/4 cups all-purpose flour, rolled oats, brown sugar, and salt
7: 2
8: TO KNEAD BY HAND, scrape dough onto a board lightly coated with all-purpose flour
9: Knead, adding flour as required to prevent sticking, until dough is smooth and elastic, about 10 minutes
10: Place dough in a greased bowl, turn over to grease top, and cover with plastic wrap
11: 3
12: TO KNEAD WITH A DOUGH HOOK, beat until dough pulls cleanly from bowl
13: If dough still feels sticky, beat in flour, 1 tablespoon at a time; remove dough hook and cover bowl with plastic wrap
14: 4
15: Let dough rise in a warm place until doubled, about 1 hour
16: Punch down and divide into 3 equal portions
17: Shape each portion into a loaf and set in a greasd 4x8" loaf pan
18: Cover loaves lightly and let rise in a warm place until doubled in volume, about 1 hour
19: With a sharp knife or razor blade, slash top of each loaf in about 3 places, making cuts about 1/8" deep
20: Brush tops lightly with water
21: 5
22: Bake in a 350'F
23: oven; after 10 minutes, brush tops lightly with more water
24: Continue baking until loaves are well browned, about 40 minutes total
25: For a shiny finish, rub tops of hot loaves with soft butter
26: Invert onto racks
27: Serve warm or cool
28: If loaves are made ahead, cool and package airtight up to a day; freeze to store longer
29: Make 3 loaves, each about 1 1/2 pounds
30: ~ James Lee, San Mateo CA From Gemini's MASSIVE MealMaster collection at www
31: synapse
32: com/~gemini