- 1 cup white flour
- 2 cups buckwheat flour
- 1 yeast cake, dissolved
- 1 cup milk
- 2 tablespoons shortening
- 1 tablespoon sugar
- 1 teaspoon salt
- Sift flour into a bowl or pastry board.
- Dissolve the yeast with lukewarm water.
- Dissolve salt, sugar (if used) and fat (if used) with lukewarm water, and add gently to the flour.
- Add the dissolved yeast.
- Mix as thoroughly as possible, adding more water little by little until a soft dough is obtained. If dough is too soft to be handled, add more flour; if too hard, add more liquid.
- Beat and knead the mixture for about 10 minutes until smooth and shining or until the dough no longer sticks to the bowl or finger.
- Place the dough in a floured greased bowl and cover with a floured cloth. Let stand in a warm place (80 to 88 degrees F.) at uniform temperature and away from drafts. Let rise until about double its original bulk and full of bubbles, or until a slight touch of the finger leaves an impression, about 1 to 1 1/2 hours.
- Lightly flour hands and dough and fold the farther edge of the dough toward the front without pressing the fingers into it.
- With the ball of the hand, lightly pressed into the dough, rolling it slightly away from you.
- When the dough has been kneaded enough, it will keep its shape on the board.
- Divide the dough into equal parts according to the sizes of bread desired.
- Grease pans or molds and fill them halfway with the dough.
- Each portion of dough should have an even surface and should be smooth with the dough reaching into the corners of the molds.
- Cover with a thick cloth and place where the dough will be warm (80 to 88 degrees F.) as for first rising until the size of the dough doubles in bulk.
- Place the dough in a fairly hot oven at first (400 to 425 degrees F.) to allow it to form a crust and stop rising.
- After the first 15 to 20 minutes, lower the temperature to 380 degrees. Continue to bake for 50-60 minutes.
- Bread is done when it shrinks from the mold or pan or when the undercrust and the edges of the upper crust rebound if pressed back by the finger.
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