 | |  | |  | |  | |  | |  |
| | | | | | | | | | |
PECAN BREAD
1 Loaf
Ingredients:
4½ Cups Whole Wheat Flour
1 1/2 Cups Soy Flour
3 Tbsp. Date Sugar
1 Cup Chopped Pecans
2 tsp. Dry Yeast with No Preservatives
1¾ Cups Warm Soymilk
Directions:
Preheat oven to 350 degrees.
Grease loaf pan with Non-Hydrogenated Margarine.
Add yeast to soymilk and let dissolve for 5 minutes.
Stir in dry ingredients, saving wheat flour for last.
Add it slowly until the dough stiffens.
Knead on floured surface for a few minutes until the
dough feels elastic.
Shape the dough and place in pan. Cover with damp
cloth and let rise in warm place until double in size.
Bake for 50 minutes.
1 Loaf
Ingredients:
4½ Cups Whole Wheat Flour
1 1/2 Cups Soy Flour
3 Tbsp. Date Sugar
1 Cup Chopped Pecans
2 tsp. Dry Yeast with No Preservatives
1¾ Cups Warm Soymilk
Directions:
Preheat oven to 350 degrees.
Grease loaf pan with Non-Hydrogenated Margarine.
Add yeast to soymilk and let dissolve for 5 minutes.
Stir in dry ingredients, saving wheat flour for last.
Add it slowly until the dough stiffens.
Knead on floured surface for a few minutes until the
dough feels elastic.
Shape the dough and place in pan. Cover with damp
cloth and let rise in warm place until double in size.
Bake for 50 minutes.
