Basic Holiday Bread Dough- Breakfast Ideas

this is a recipe for strick vegetarians or lactose intolerant folks! you can substitute whatever milk you prefer to use;-) it is a recipe that uses some ingredients that you may not have on hand normaly and requires a bit of work. however, it is sooo worth the effort! BASIC HOLIDAY BREAD DOUGH

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    Deal GURU
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    Default Basic Holiday Bread Dough

    this is a recipe for strick vegetarians or lactose intolerant folks! you can substitute whatever milk you prefer to use it is a recipe that uses some ingredients that you may not have on hand normaly and requires a bit of work. however, it is sooo worth the effort!
    BASIC HOLIDAY BREAD DOUGH
    2 CUPS SOYMILK
    1/2 CUP HONEY
    2 TBS LEMON JUICE
    2 TSP SALT
    1/2 CUP OIL
    3/4 WARM WATER
    1 TSP HONEY
    2 TBS POTATO FLOUR OR STARCH
    2 TBS DRY ACTIVE BAKING YEAST
    3 1/2 CUPS WHOLE WHEAT PASTRY FLOUR
    3 1/2 CUPS UNBLEACHED WHITE FLOUR
    1. IN A SMALL SAUCEPAN, HEAT SOYMILK JUST UNTIL BUBBLES FORM AROUND THE EDGE. REMOVE FROM HEAT. ADD 1/2 CUP HONEY, LEMON JUICE, SALT AND OIL. LET COOL TO LUKEWARM.

    2. PLACE WARM WATER IN A LARGE MIXING BOWL. STIR IN 1 TEASPOON HONEY. SPRINKLE POTATO FLOUR (OR STARCH) AND YEAST OVER TOP AND LET DISSOLVE. POUR IN SOYMILK MIXTURE, THEN STIR IN 3 CUPS FLOUR OF CHOICE.
    3. BEAT FOR 2 MIN WITH A WOODEN SPOON OR AN ELECTRIC MIXER. ADD 1 MORE CUP FLOUR AND BEAT AGAIN FOR 2 MIN. COVER WITH A CLEAN DISHTOWEL OR PLASTIC WRAP AND LET RISE IN A WARM PLACE UNTIL DOUBLED IN SIZE, ABOUT 1 HR.
    4. WORK IN REMAINING 3 CUPS FLOUR AND ANY FLAVORINGS YOU WISH, AND KNEAD VIGOROUSLY ON A LIGHTLY FLOURED SURFACE FOR 10 MIN (OR USE DOUGH HOOK), ADDING A LITTLE MORE FLOUR IF NECESSARY. THE DOUGH SHOULD FEEL VELVETY SMOOTH, NOT STICKY.
    5. PLACE DOUGH IN A LIGHTLY OILED BOWL, COVER AND LET RISE IN A WARM PLACE UNTIL DOUBLED, ABOUT 1 1/2 HOURS.
    6. DEFLATE DOUGH BY PRESSING IT GENTLY. SHAPE RISEN DOUGH INTO 2 LOAVES. IF DESIRED, ADD SPECIAL FILLINGS AT THIS POINT. PLACE IN GREASED AND FLOURED 9 X 5" LOAF PANS, AND LET RISE UNTIL DOUBLED, ABOUT 1 TO 2 HOURS. PREHEAT OVEN TO 350. WHEN DOUGH IS DONE RISING, BRUSH WITH SOYMILK. BAKE FOR 30 MIN OR UNTIL CRUST IS GOLDEN BROWN. MAKES 16 SERVINGS = 286 CALORIES
    SUGGESTIONS FOR FLAVORINGS OR FILLINGS: 1 TEAPOON VANILLA EXTRACT, 1 TSP GRATED LEMON RIND, 2 CUPS CHOPPED MIXED DRIED FRUIT, 2 TSP CRUSHED FENNEL SEEDS, 1 TSP CRUSHED ANISE SEEDS, 1 1/2 CUP GOLDEN RAISINS, 1/3 CUP PINE NUTS, 1/2 CUP SHELLED PISTACHIO NUTS, 1/2 CUP CANDIED LEMON PEEL, 1/2 CUP CANDIED CITRON, 3 TBS GRATED ORANGE RIND, OR 3 TBS MARSALA WINE. these are all separate fillings, but I imagine that they could be combined. I have never mixed, but have used all that are listed. be creative and have fun!

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