Mobile Version
 
Move your mouse over me

Move your mouse over me

Share


InsaneScouter Logo
Home > Resources > The Outdoors > Cooking > Lunch
 
advertise with us
 

Mound Bread



2 cups whole wheat flour
1/4 cup sugar
1/4 cup shortening
2 tsp salt
2 pkg dry yeast
2 cups very warm water
3 to 4 cup flour 

Mix whole wheat flour, sugar, shortening, salt, and yeast in large pot. Stir in warm water. Whisk slow for 1minutes, then rapid for 1 minutes. Stir in flour, 1 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface and knead until smooth. Place in greased medium pot. Lightly oil top of dough. Cover and let rise until double (1 hour). Punch down dough and divide into 1/2's. Let rest 5 minutes. Shape each 1/2 into round, slightly flat loaf. Place on lid of large pot cover and let rise again (45min). Make 1/2in slashes in top of loaf. Sprinkle with 1 tsp flour. Bake in Dutch oven or cardboard oven until loaves are golden brown --30 to 45 minutes.


Other Pages you May Like
Pecos Bean Soup
Montauk Lodge Marinated Vegetables
Chili The Geezer Way
Thunderbird Cornbread
Fire Cracker Sandwich
Haystack Sandwich
 


Follow Us


Show Control Box

User:
  PW:
 
Forgot Password     Signup


 

Search:
About | Sitemap | Advertise | Contact | Disclaimer | Privacy Statement
 

An official InsaneScouter Sponsor
 

Helping Scout leaders one resource at a time...

Generously hosted by Techya http://techya.net/

SRSquare manages this site

Materials found on the InsaneScouter's Website © 1998 - 2015 may be reproduced and used by all Scouting volunteers for training, entertainment and program purposes consistent with Scouting and Guiding Organizations. Unless otherwise noted on the page. If you believe we are republishing your copyrighted material without permission, please Contact Us including the link/url of said content to have it removed or your copyright information added.

Please be advised that InsaneScouter is NOT affiliated with any Scouting or Guiding Organization.

All opinions expressed on these pages are those of the original authors. All holdings are subject to this Disclaimer.