Pilgrims Multigrain Bread Recipes

PILGRIM BREAD

Steps:

• Thoroughly combine cornmeal, brown sugar, and salt.
• Stir gradually into boiling water.
• Stir in oil. Cool to lukewarm.
• Soften yeast in warm water. Stir into cornmeal mixture.
• Add whole wheat and rye flour; mix well. Stir in enough white flour to make a moderately stiff dough.
• Turn out onto a lightly floured surface and knead 6-8 minutes.
• Shape dough into a ball; place in bowl, cover, put in a warm place and let rise until double, about 1 hour.
• Punch down. Knead a little more; shape dough into 2 loaves.
• Put into greased bread pans; cover and let rise until almost double, about 45 minutes.
• Bake the loaves at 375º F until done, about 35 minutes.
• Remove from pans and cool on wire racks, covered.
• Butter loaves as you remove them from the oven for softer crust.
• note: bread flour or unbleached flour can be substituted for the a.p. white flour.

PILGRIMS' MULTIGRAIN BREAD (BREAD MACHINE)

Steps:

• Measure ingredients into baking pan in the order recommended by the manufacturer.
• Insert pan into the oven chamber.
• Select Basic Cycle.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.