Cookbook:Bulgur Bread - eMyTextBooks

Cookbook:Bulgur Bread

Cookbook | Recipe Index

This heavier bread is slightly sweet and is delicious for sandwiches, toast, etc. It is best hot out of the oven.

Ingredients

• 2 c boiling water
• 1 c bulgur
• 1/2 c lukewarm water
• 1 env. yeast or one scant T yeast
• 1 t sugar
• 1/2 c molasses
• 1 T margerine
• 1 T oil
• 2 c flour
• 1 and 1/2 t salt
• 3 c more flour

Procedure

1. Combine the boiling water and the bulgur and let stand for 15 minutes. In a seperate bowl, mix together lukewarm water, yeast, and sugar. Let bubble. In a seperate bowl, mix together molasses, margerine, and oil. When the bulgur mixture is lukewarm, combine all ingredients.
2. In a large bowl, mix well the flour and salt. Combine both bowls and mix thoroughly. Add the rest of the flour and knead 8-10 minutes.
3. Wash, grease bowl, add dough, cover with Saran wrap and damp warm cloth and put in a warm place to double in bulk. When double, knead a little and form 3 rounds. Cut slashes in tops 1/2 inch deep. Let rise again. Bake at 375 for 10 minutes and then turn the temperature down to 350 and bake for 20-25 min. or more.