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The Acorn Bread Recipe
Sep. 23rd, 2009 08:40 pmAcorn Bread
To prepare acorn flour, see here
Scald:
1 C Milk
Add:
1 C Water
1 T Shortening or Lard
1 T Butter
2 T Sugar
1 T Salt
In a separate bowl, combine:
¼ C 105°-115° (F) Water
1 package active dry yeast
and let dissolve 3-5 minutes. Add the lukewarm milk mixture to the dissolved yeast.
Have ready:
6½ C Flour (white flour and acorn flour to taste)
Stir in 3 cups flour (use the acorn flour first), then work in remaining flour by kneading on a floured surface until smooth and elastic.
Place dough in greased bowl and cover, allow to rise in a warm place until double, at least 1 hour. Punch down, and if time permits, allow to double again. Turn out, divide into 2 loaves and let rest 5 minutes. Place in pans and again allow to rise until almost double in bulk.
Preheat oven to 450°. Bake loaves 10 minutes – reduce heat to 350° and bake 30 minutes longer. Test for doneness by turning out a loaf and thumping the bottom. If it sounds hollow, it’s done. If not, put it back in for a few more minutes. Remove loaves from pans at once and allow to cool on rack before storing.
To prepare acorn flour, see here
Scald:
1 C Milk
Add:
1 C Water
1 T Shortening or Lard
1 T Butter
2 T Sugar
1 T Salt
In a separate bowl, combine:
¼ C 105°-115° (F) Water
1 package active dry yeast
and let dissolve 3-5 minutes. Add the lukewarm milk mixture to the dissolved yeast.
Have ready:
6½ C Flour (white flour and acorn flour to taste)
Stir in 3 cups flour (use the acorn flour first), then work in remaining flour by kneading on a floured surface until smooth and elastic.
Place dough in greased bowl and cover, allow to rise in a warm place until double, at least 1 hour. Punch down, and if time permits, allow to double again. Turn out, divide into 2 loaves and let rest 5 minutes. Place in pans and again allow to rise until almost double in bulk.
Preheat oven to 450°. Bake loaves 10 minutes – reduce heat to 350° and bake 30 minutes longer. Test for doneness by turning out a loaf and thumping the bottom. If it sounds hollow, it’s done. If not, put it back in for a few more minutes. Remove loaves from pans at once and allow to cool on rack before storing.
