MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Father Dominic's Whole Wheat Stuffing Bread
 Categories: Breads, Herbs, Vegetables
      Yield: 2 Loaves
 
    1/2 oz (2 env) Fleischmann's Active
           - Dry Yeast
      1 c  Warm water
      1 tb Brown sugar
      3 c  Hodgson Mill Best for Bread
           - Flour; divided
      1 c  Milk
      3 tb Vegetable oil
    1/2 c  Chopped onion
      1 tb Dried sage
      2 ts Dried thyme
      2 ts Salt
      2 c  Hodgson Mill Whole Wheat
           - Graham Flour
 
  Combine yeast, warm water, brown sugar and 1/2 cup of
  the bread flour in a bowl; stir to dissolve yeast. Let
  stand 10 minutes until foamy.
  
  Heat oil in a skillet. Add onion; cook over medium heat
  and stir until translucent but not browned. Remove from
  heat. Stir in sage and thyme. Let cool to lukewarm.
  
  Heat milk in a saucepan until lukewarm. Combine milk,
  onion mixture and salt in a large mixing bowl. Stir in
  yeast mixture.
  
  Add the whole wheat flour; mix thoroughly. Let rest 5
  minutes. Add 2 cups of the bread flour, 1 cup at a time,
  mixing after each addition. Add enough of the remaining
  bread flour, 1/4 cup at a time, to make a fairly stiff
  dough. Turn out dough onto a lightly floured surface.
  Knead 6 to 8 minutes, or until the dough is smooth,
  shiny and slightly sticky.
  
  Lightly oil the surface of the dough; place in the
  rinsed mixing bowl. Cover with a clean towel and let
  rise in a warm, draft-free place about 1 hour, or until
  doubled.
  
  Punch down dough. Knead about 1 minute. Divide dough
  into 2 equal pieces. Form each piece into a loaf and
  place in greased 9x5x3-inch loaf pans. Or shape
  free-form or round loaves and place on a greased cookie
  sheet. Cover and let rise 30 to 45 minutes, or until
  nearly doubled. If making free-form or round loaves, cut
  diagonal slashes in the tops with a sharp knife.
  
  While dough is rising, preheat oven to 375 degrees. Bake
  loaves 45 minutes, or until golden brown and loaves
  sound hollow when tapped. Remove from pans and let cool
  on wire racks.
  
  Yield: 2 loaves
  
  NOTE: Be sure your whole wheat flour is fresh. Whole
  wheat flour can go rancid faster than white flour, and
  that has a seriously negative effect on the flavor of
  the bread.
  
  A tablespoon of wheat gluten added before the flour goes
  in will make a lighter, softer loaf.
  
  FROM: Breaking Bread With Father Dominic
  
  RECIPE FROM: http://allrecipes.com
  
  Uncle Dirty Dave's Archives
 
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... "When I contemplate the moon, my head aches" -- Galileo
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