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Sesame Wheat Bread
Servings: 2 loaves

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (1100 to 1150)
1 cup war milk (1100 to 1150)
1/2 cup honey
3 tablespoons shortening
1 tablespoon salt
1 egg
1/4 cup sesame seeds, toasted
2 1/2 cups whole wheat flour
3 to 3 1/2 cups all purpose flour
2 tablespoons butter or margarine, melted
Additional sesame seeds, optional

In a mixing bowl, dissolve yeast in water. Add milk, honey,
shortening, salt, egg, sesame seeds, whole wheat flour and 1 1/2
cups all-purpose flour. Beat until smooth. Stir in enough remaining
all-purpose flour to form a stiff dough. Turn onto a floured
surface and knead until smooth and elastic, about 6-8 minutes.
Place in a greased top. Cover and let rise in a warm place until
doubled, about 1 hour. Punch dough down. Turn onto a lightly
floured surface; divide in half. Shape into loaves. Place in two
greased 9-inch x 5-inch x 3-inch loaf pans. Brush with butter;
sprinkle with sesame seeds if desired. Cover and let rise until
doubled, about 45 minutes. Bake at 350 F for 35-40 minutes or
until golden brown. Remove from pans to wire racks to cool.


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