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Wheat Germ White Bread

Wheat Germ White Bread
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Yield: 3 loaves

A very fine-textured, high-rising bread.


  • 1 package dry yeast (1 yeast cake)
  • 1-1/4 cups lukewarm water
  • 1 tablespoon sugar
  • 1 egg, beaten
  • 1 cup scalded milk
  • 6 tablespoons butter, melted
  • 1-1/2 teaspoons salt
  • 1/2 cup honey
  • 1/4 teaspoon baking soda
  • 7 cups white flour
  • 1 cup wheat germ (toasted)


Sprinkle yeast over 1/2 cup of the lukewarm water, stir, and add sugar. Let mixture stand in warm place for 45 minutes. Then beat in the egg, melted butter, rest of water, scalded milk (milk is scalded when, on being heated, bubbles form around edge of pan), salt, honey, and soda. Add flour and. wheat germ gradually until batter is too stiff to beat. Then turn dough out onto floured board. and knead in rest of flour. Knead till smooth, then place in greased bowl and cover with damp towel. Let stand in a warm place (70-80 degrees) until dough has doubled in bulk. Punch down dough, knead, and replace in greased, covered. bowl, and wait until it doubles in size again. Punch down again, and. separate into three loaf-size portions, sealing edges carefully. Place each loaf into greased loaf pan. Again, let loaves rise until they double their size. Put loaves in cold. oven. Set at 400 degrees F for 15 minutes. Then change oven heat to 375 degrees F and bake 35-45 minutes more. Brush loaves with melted butter when done.

Updated Wednesday, August 8th, 2007

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