Recipe: Coronado Island Whole WHeat Bread

♩♪♫♬

Served with Lentil Soup Borracho

From the bakery at the Hotel del Coronado, on Coronado Island off San Diego

CORONADO ISLAND WHOLE WHEAT BREAD

Makes 2 loaves

2 packages active dry yeast

2 C lukewarm water

3 ¼ C flour

1 tsp salt

1/3 C sugar, plus 1 Tbsp

3 eggs

¼ C molasses

1/3 C shortening, plus 1 Tbsp

3 ½ C whole wheat flour

Dissolve yeast in warm water, then add 2-3 Tbsp white flour, salt, and all the sugar to yeast mixture, and let stand until mixture begins to bubble. Add eggs, molasses, and shortening, and mix well. Add half the remaining white flour, and beat in mixer with a dough hook or by hand until smooth. Gradually add remaining white and whole wheat flours, mixing well, and knead until a soft, smooth dough is formed. (Dough will be very soft and sticky.) Place dough in a warm, oiled bowl, turn to grease top, cover, and let stand until doubled in bulk. Beat dough again, using dough hook, and place dough into 2 well-greased 9x5 inch loaf pans, turning in pans to grease all surfaces. Let rise again until dough reaches the rims of loaf pans. Preheat oven to 400^o. Bake loaves for 10 minutes, then reduce oven temperature to 325^o, and bake 45 minutes longer or until bread is done.