I like big loaves, and I cannot lie.
And you other bakers can’t deny
That when a chef walks in with a great big pan
And a large loaf in your face, you get starved.
Ok, the stupid parody of Baby’s Got Back aside, it’s good, as usual. After all, I made it, 
.
.
Mix together:
2 c. All purpose flour
2 c. Whole wheat flour
1 tsp. Salt
Let the mixture sit til the yeast softens:
3/4 c. Water
3/4 c. Milk (I wanted to scald the milk, but this stove really doesn’t like me, 
).
5 Tbls. Butter
2+1/4 tsp. Yeast
1 Tbls. Sugar (I would probably say change this to about 3 Tbls. as one just wasn’t enough (Unless my taster is still not working right).
Then mix in 3 soup spoonfuls of molasses (Then lick that spoon off. Oh yeah. I love molasses, heh).
Then mix in half the flour, blend well, then mix in the rest of the flour. Knead, because it needs the knead, 
. Then let rise for an hour and a half.
Place into a 13 inch greased pullman pan, let rise til about an inch from the lid, then bake at 365 for 35 minutes. (Do not add any extra moisture to the dough as it’s rising in the pan. That negates the greased lid, 
, if you happen to wonder why the top looks like a lawn mower hit it, 
).
Also, I was able to make enough to get some food stuffs, and someone mentioned lingonberry jam would be good on liverwurst. Well, can’t find lingonberries around here, so got sour cherry (it’s all I could find, and it costs less than mayonnaise, so meh, tried it). Hoo boy, it’s good. It’s a lot tastier than it should be, heh. This is going to be one of my main sandwiches I’ll take with me while driving, heh.
. Eh, still tasty, heh.