1/2 : c Unsalted butter, softened
1 : c Packed brown sugar
2 : Eggs
2/3 : c Sour cream
1 : /2 ts Vanilla
2 : 1/4 c All-purpose flour
1 : ts Baking powder
1/2 : ts Baking soda
1/2 : ts Salt
6 : oz White chocolate, coarse chop
1 : c Dried cherries,
-or : -or cranberries
1 : c Pecans, chopped
0: 1
1: Dissolve yeast in 2 cups water in the bowl of kitchen aid
2: Stir in sugar
3: 2
4: Add white flour and beat until gluten develops
5: ( You can see firm strings of dough) about 5 minutes
6: 3
7: Add 1 cup whole wheat and beat 5 minutes
8: 4
9: Stir salt and 1/2 cup warm water and add to dough
10: 5
11: Add rest of whole wheat and kummel and beat 5minutes more
12: 6
13: Turn dough onto a board and knead 5 minutes by hand
14: 7
15: Place in a bowl
16: Cover with plastic and let rise in a warm place for 1 hour
17: 8
18: Knead 1 more time and shape into 2 loaves
19: 9
20: Place on cookie sheet and let rise covered for 30 minutes
21: 10
22: Bake in pre heated 450 F oven for 40 minutes
23: NOTES : May be frozen wrapped in foil in a plastic bag
24: De freeze at room temperature
25: Recipe by: Miriam Podcameni Posvolsky Posted to Digest bread-bakers
26: v097
27: n054 by Leon & Miriam Posvolsky <miriamp@pobox
28: com> on Aug 25, 1997