Old Fashioned Wheat Germ Bread
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4-1/2 to 5-1/2 cups unsifted all-purpose flour
2 packages active dry yeast
1/3 cup firmly packed brown sugar
2-1/2 teaspoons salt
2 tablespoons softened margarine or shortening
1-1/2 cups milk
1/2 cup water
1 cup wheat germ
Combine 2 cups flour, undissolved yeast, sugar and salt in large bowl. Stir well to blend. Add margarine. Heat milk and water in small saucepan until warm to the touch (not scalding). Add warm liquid to ingredients in bowl. Beat with electric mixer at medium speed for one minute. Scrape bowl occasionally. Add egg and 1 cup more flour. Beat with electric mixer at high speed for one minute or until thick and elastic. Stir in wheat germ with wooden spoon. Gradually stir in enough remaining flour to make a soft dough which leaves sides of bowl. Turn out on floured board.
Knead 5-10 minutes or until dough is smooth and elastic. Cover with plastic wrap, then a towel. Let rest 20 minutes on board. Punch down. Divide dough in half. Roll each half into a 12x8-inch rectangle. Roll up tightly beginning with 8-inch side. Seal lengthwise edge and ends. Place in two greased 8x4-inch loaf pans. Correct pan size is important for best results. Brush dough lightly with oil. Cover pans loosely with plastic wrap. Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator. Uncover. Let stand 10 minutes while preheating oven. Puncture any surface bubbles carefully just before baking. Bake at 375 degrees for 30 to 40 minutes or until done. Use a lower oven rack for best results. Cover loosely with foil last 5-10 minute if crust browns too quickly.