MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sweet Wheat Bread
 Categories: Breads
      Yield: 3 servings

    1/2 oz (2 env) Fleischmann's Rapid
           - Rise Yeast
    1/2 c  Warm water
      1 ts Granulated sugar
      2 c  Milk
    1/2 c  Unsalted butter
    1/2 c  Shortening
      1 tb Salt
      1 c  Light agave nectar
      2 c  Bread flour
  7 1/2 c  White whole wheat flour;
           - divided
      4 lg Eggs
      1 lg Egg
           +=PLUS=+
      1 tb Water for egg wash

  In a mixer bowl, dissolve yeast in warm water with
  sugar; let stand 10 minutes.

  Scald milk; add butter, shortening, salt, and agave
  nectar. Cool to lukewarm. Stir into yeast mixture.

  Beat in the bread flour, 3 cups white whole wheat flour,
  and 4 eggs; mix 2 minutes on medium speed with paddle
  attachment.

  Using dough hook, gradually add enough of remaining
  white whole wheat flour to make soft dough. Knead dough
  8 to 10 minutes by hand or with dough hook, until smooth
  and elastic. Place dough in a lightly greased bowl,
  turning to grease entire surface of dough. Cover; let
  rise in a warm place until doubled (1 to 1-1/2 hours).

  Punch dough down. Divide dough into 9 equal pieces. Roll
  each piece of dough into a 16- to 17-inch rope. Place 3
  ropes parallel to each other, pinching them at the top
  and loosely braiding, then pinching the ends and turning
  to seal ends under loaf. Place on greased or
  parchment-lined baking sheet. Repeat with remaining
  ropes. (You will have 3 braided ropes.)

  Cover; let rise in warm place until doubled. Whisk
  together remaining egg and 1 tablespoon water; carefully
  brush on loaves making sure to cover entire surface.

  Bake in a 350°F/175°C oven for 30 to 35 minutes,
  covering loosely with foil for the last 10 to 15 minutes
  to prevent overbrowning.

  Makes 3 large loaves

  From: The Waltons

  RECIPE FROM: https://www.mrfood.com

  Uncle Dirty Dave's Archives

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