*  Exported from  MasterCook  *

                              Mystery Bread

Recipe By     :
Serving Size  : 3    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       tb           Dry yeast (2 pkg)
     1/4   c            Nonfat dry milk
   2       ts           Aniseed -- crushed
   5 1/2   c            Unbleached flour
     1/2   c            No sugar apple juice
     3/4   c            Unsweetened pineapple juice
   1 1/4   c            Water
   2       ts           Orange zest -- freshly grated
     1/2   ts           Cinnamon
   1       ts           Honey
   1       ts           Oleo -- +1/2 ts for bowl
     1/2   c            Whole-wheat flour
     1/2   c            Buckwheat flour
     1/2   ts           Unsalted corn oil
                        Margarine -- for pans or
                        - use spray

  Preheat oven to 375 F.

  In a large mixing bowl, combine yeast, milk, aniseed & 2 cups
  unbleached flour.

  In a saucepan, combine juices, water, orange rind, cinnamon, honey
  & 1 ts oil. Heat until warm (105 to 115 F.) Pour over dry
  ingredients. Beat with a wooden spoon for 1 minute. Cover with
  plastic wrap & let stand for 10 minutes.

  Add whole-wheat flour, buckwheat flour, and all but 1/2 cup of
  balance of unbleached flour, 1/2 cup at a time, beating with wooden
  spoon after each addition. After adding 4-1/2 cups flour, dough
  will become difficult to beat with wooden spoon. Scoop up & turn
  onto lightly floured board & knead, adding balance of flour, if
  necessary, to make a smooth & elastic dough.

  Shape dough into ball. Drop into lightly oiled, fairly
  straight-sided bowl, turning to coat. Cover tighly with plastic
  wrap & let rise at room temperature (70 to 80 F.) Until doubled in
  bulk, about 1 hour 15 minutes.

  Punch dough down. Transfer to board & cut into 3 equal parts. Cover
  with waxed paper & let dough rest for 5 minutes.

  Roll each piece out into a 7x12" rectangle. Starting with short
  end. Roll up tightly, tucking in sides & pressing seams to hold.
  Place, seam side down, in 3 small loaf pans (7-1/8 x 3-5/8 x
  2-1/4") greased with margarine or cooking spray. Cover with plastic
  wrap & let rise at room temperature until doubled in bulk, about
  1 hour.

  Gently remove plastic wrap. Bake in preheated 375 F oven for
  40 minutes. Remove bread from pans. Place back in oven directly on
  rack & bake for 5 minutes more. Loaves should be crispy & golden
  brown. Let cool thoroughly before slicing.
 
  Per 3/8" slice: 50 cal, 0.5 Fat, 0 Chol


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