Waldorf Bread

  • 4 tablespoons yeast
  • 4 cups very warm water (105 seems about perfect)
  • 1/3 cups honey
  • 1/2 cups oil or melted butter
  • 8 cups flour (i use 1/2 all-purpose, and 1/2 whole wheat)
  • 1 cups millet
  • 2 tablespoons salt

  1. Combine yeast, honey, and water and let proof. When properly frothy, add remaining ingredients (don't forget the oil!) and mix well. Let rise in bowl (I cover it w/a towel) in a warm, draft-free place, to double in size. (Do NOT let it sit overnight-this won't work. Usually about an hour is all it takes for it to double in size.)
  2. Punch down, then knead* about ten minutes. (I usually cover the table w/flour to make it easier to knead. This last time, too, the dough, tho risen, was very soupy, but I just kept dousing my hands w/flour and kept kneading, and it worked out fine--finally took a good, soft/pliable form, even w/this extra flour from my hands to get off the sticky flour. Extra flour to help in this process doesn't seem to matter.)
  3. Form into three large or four small loaves, and place in ungreased bread pans. Bake in a preheated 350 oven for 35-45 minutes. (Woops, I oiled my pans, but it didn't seem to matter.) You'll know when the bread is done...it gets golden on top and a little browner on the sides.

best untoasted with butter and jam