Recipe: Earth Grains Bread (yeast bread, 2 braids, Carnation, 1980's)

EARTH GRAINS BREAD



"Remembering to tuck dough ends under tightly ensures perfect bread braids."

1 1/2 cups undiluted Carnation Evaporated Milk
3/4 cup water
2 packages active dry yeast
2/3 cup firmly packed brown sugar
1/2 cup quick-cooking oats, uncooked
2 teaspoons salt
1 cup whole wheat flour
1 cup rye flour
3 to 3 1/2 cups all-purpose flour, divided use
Undiluted Carnation Evaporated Milk (for brushing tops)

Combine evaporated milk and 3/4 cup water; heat to lukewarm (105 to 115 degrees F). Place in large bowl. Dissolve yeast in warm mixture. Add brown sugar, oats, salt, whole wheat flour, rye flour, and 1 cup all-purpose flour. Stir vigorously 1 minute. Stir in 1 1/2 cups additional all-purpose flour to a make a stiff dough.

Knead on floured surface, working in additional all-purpose flour until smooth and elastic, about 8 minutes. Place in a buttered bowl turning to butter top. Cover; let rise in warm place until double in bulk.

Punch dough down. Roll into rectangle; cut into 6 strips. Carefully roll and pull each strip into a 12-inch rope. Place 3 ropes on buttered baking sheet and braid; tuck ends under. Repeal with other 3 ropes. Brush with evaporated milk. Cover; let rise in warm place until double in bulk.

Bake in slow oven (325 degrees F) for 25 to 30 minutes or until bread sounds hollow when tapped.

Makes 2 loaves
Source: Recipes for All Reasons: Great Ideas from Carnation Evaporated Milk, Carnation Company, 1985