Atomic bread
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Atomic bread
Last updated 6/12/2012 1:05:21 AM. Recipe ID 30288. Report a problem with this recipe.
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      Title: Atomic bread
 Categories: Breads
      Yield: 1 Servings
      1 pk Dry yeast
    1/2 c  Warm water
    1/8 ts Ground ginger
      2 tb Honey
     13 oz Can evaporated milk
      1 ts Salt (optional)
      2 tb Oil
      4    To 4 1/2 cups whole wheat
  Makes 1 large loaf
  Dissolve yeast in the warm water in large mixing bowl. Blend in the
  ginger and 1 Tbsp of the honey.  Let stand in a warm place until the
  mixture is bubbly (about 15 minutes). Stir in the remaining honey,
  and the milk, salt, and oil.  With mixer on low speed (or with a
  wooden spoon) beat in the flour 1 cup at a time, mixing well after
  each addition. If you are using amixer, beat in the last cup of flour
  with a wooden spoon. The dough should be heavy but too sticky to
  Place dough in a 2-pound, WELL-GREASED coffee can. Cover with greased
  plastic lid.  At this point, you may freeze the dough if you want to
  and bake it at a later time.
  To bake, let stand, covered in a warm place until the dough rises and
  pops off the lid.  This will take 1 to 1 1/2 hours. Discard the lid
  and bake at 350 F for 1 hour. The crust will be very brown. Brush the
  top lightly with butter.
  Let the entire bread and can cool for 5 to 10 minutes on a wire rack,
  then loosen the crust around the edge of the can with a thin knife
  and slide the bread from the can. Cool it in an upright position on
  the wire rack.
  VARIATION:  Add to the yeast mixture 1 tsp cinnamon and 1/2 tsp
  nutmeg. With the final addition of flour, add 1/2 cup raisins and 1/2
  cup chopped walnuts.
  Bread Winners From the collection of Jim Vorheis

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Recipe ID 30288 (Apr 03, 2005)

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