Alicia's Flour Tortilla
INGREDIENTS:
3 To 3 1/2 cups all-purpose 2 ts Salt
-flour 1 1/2 c Rye flour
2 pk Active dry yeast 1/2 c Whole bran cereal
1 3/4 c Water 1/3 c Yellow cornmeal
1/4 c Dark molasses 1 tb Caraway seed
2 tb Cooking oil
3 To 3 1/2 cups all-purpose 2 ts Salt
-flour 1 1/2 c Rye flour
2 pk Active dry yeast 1/2 c Whole bran cereal
1 3/4 c Water 1/3 c Yellow cornmeal
1/4 c Dark molasses 1 tb Caraway seed
2 tb Cooking oil
In a large mixer bowl combine 2 cups of the all-purpose flour and the yeast. In saucepan heat water, molasses, oil, and salt just till warm (115 to 120 degrees); stir constantly. Add to flour mixture. beat at low speed of electric mixer 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in rye flour, bran, cornmeal, caraway, and as much remaining all-purpose flour as you can mix in with a spoon. Turn out onto lightly floured surface. Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise in a warm place till double (1 to 1 1/4 hours).
Punch down; turn out onto floured surface. Divide in half. Cover; let rest 10 minutes. Shape into 2 loaves; place in 2 greased 8x4x2" loaf pans. Cover; let rise till nearly double (30 to 45 minutes). Bake in a 375 degree oven 35 to 40 minutes or till the bread is done. Cool on wire rack. Makes 2 loaves, or 36 servings.
Punch down; turn out onto floured surface. Divide in half. Cover; let rest 10 minutes. Shape into 2 loaves; place in 2 greased 8x4x2" loaf pans. Cover; let rise till nearly double (30 to 45 minutes). Bake in a 375 degree oven 35 to 40 minutes or till the bread is done. Cool on wire rack. Makes 2 loaves, or 36 servings.