Bulgur Bread

This heavier bread is slightly sweet and is delicious for sandwiches, toast, etc. It is best hot out of the oven.

Ingredients

• 2 c boiling water
• 1 c bulgur
• ½ c lukewarm water
• 1 envelope/sachet yeast or one scant T yeast
• 1 t sugar
• ½ c molasses
• 1 T margarine
• 1 T oil
• 2 c flour
• 1½ t salt
• 3 c more flour

Procedure

1. Combine the boiling water and the bulgur and let stand for 15 minutes. In a separate bowl, mix together lukewarm water, yeast, and sugar. Let bubble. In a separate bowl, mix together molasses, margarine, and oil. When the bulgur mixture is lukewarm, combine all ingredients.
2. In a large bowl, mix well the flour and salt. Combine both bowls and mix thoroughly. Add the rest of the flour and knead 8-10 minutes.
3. Wash, grease bowl, add dough, cover with plastic wrap and a damp warm cloth and put in a warm place to double in bulk. When doubled, knead a little and form 3 rounds. Cut slashes in tops ½ inch deep. Let rise again. Bake at 375°F (190°C) for 10 minutes and then turn the temperature down to 350°F (175°C) and bake for 20-25 min. or more.