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Traditional Baking Finalist
Pearl Bread

Bob Kirby, Syracuse

2 tablespoons instant active dry yeast
4 cups Hudson Cream short patent unbleached flour, divided
4 cups hard white wheat flour, divided
½ cup sugar
1 tablespoon Carey salt
½ cup oil
3 cups hot water (120°F-130°F)

In a large bowl combine yeast, 3 cups unbleached flour, 3 cups hard white wheat flour, sugar and salt. Add oil and water, beat 3 minutes.

Gradually add enough of the remaining flour to form a soft, slightly sticky dough. Knead until smooth and elastic, 15 minutes by hand or with a dough hook.

Place in greased bowl, turning to coat. Cover; let rise in warm (80°F) place until double.

Punch down dough. Divide into 2 or 3 portions; cover and let rest 15 minutes. Shape into loaves and place into greased pans (three 8 ½" x 4 ½" inch pans or two 6 x 10-inch pans). Cover with damp cloth; let rise in warm (90°F-95°F) place until double.

Bake in preheated 400°F oven for 30 to 35 minutes or until golden brown. Remove and place on rack to cool.

Nutrient Analysis. One 1.5-ounce portion provides 101 calories, 3 g protein, 17 g carbohydrates, 2 g dietary fiber, 3 g fat, 0 mg cholesterol, 6 mg calcium, 58 mg potassium, and 135 mg sodium.