Whole-wheat Bread

Pat T. submitted this recipe.
Yields 2-3 loaves

1 pkg. dry yeast
¼ cup water
2 ½ cup hot water
½ cup brown sugar or honey
1 egg
3 tsp. salt
¼ cup shortening or oil
4 cups whole wheat flour
4 cups sifted all-purpose flour

Soften yeast in ¼ cup warm water. Combine hot water, sugar (or honey), salt and shortening (or oil). Cool to lukewarm. Stir in wheat flour, then add beaten egg and 1 cup white flour; beat well. Stir in softened yeast. Add enough flour to make a stiff dough.

Turn out onto lightly floured surface; knead until smooth and satiny, about 10-12 minutes. Shape dough into a ball and place in a lightly greased bowl turning once to coat ball surface. Cover and let rise in warm place till double in size. Punch down, cut into portions, shape each into smooth ball. Cover and let stand 10 minutes. Shape into loaves and let rise until double.

Ideal pan size is 8x4x2 which makes 3 loaves. 9x5 pan makes 2 loaves. 7x3x2 makes 4 loaves.

Bake in preheated oven at 375° for 45 minutes. Cover with foil the last 20 minutes if bread browns too fast.

Hamburger buns
Take a piece of the above dough about the size of an egg; mold into round shape and flatten somewhat. Place on baking sheet and let rise until double. Bake.

Scones
Using above bread recipe, after the dough has risen once, pull pieces off and fry in hot oil.