Old-fashioned Homemade Ice Cream Recipe

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• 2 c All-purpose flour
• 1 tb Wheat germ
• 1 pk Active dry yeast
• 2 tb Honey or light molasses
• 1 ts Salt
• 1/2 To 3/4 c warm water
• 1 tb Butter or margarine
• 2 tb Instant nonfat dry milk solids

• Step #1 Makes 1 loaf mix 1/4 c of the water, honey & yeast.
• Step #2 stir this to dissolve yeast & let this stand until bubbly, about 5 mins.
• Step #3 Fit processor with steel blade.
• Step #4 Measure flour, dry milk, wheat germ, butter & salt into work bowl.
• Step #5 Process until mixed, about 15 seconds.
• Step #6 Add yeast mixture to flour mixture.
• Step #7 Process until mixed, about 10 seconds.
• Step #8 Turn on processor & very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl.
• Step #9 Process until ball turns around bowl about 25 times.
• Step #10 Turn off processor & let dough stand 1 to 2 mins.
• Step #11 Turn on processor & slowly drizzle in enough remaining water to make dough soft, smooth & satiny but not sticky.
• Step #12 Process until dough turns around bowl about 15 times.
• Step #13 Turn dough onto lightly greased surface.
• Step #14 Shape into ball & place this in lightly greased bowl, turning to grease all sides.
• Step #15 Cover loosely with plastic wrap & let this stand in warm place until doubled, about 1 hr.
• Step #16 Punch down dough.
• Step #17 Shape into smooth ball & place on greased cookie sheet.
• Step #18 Roll or pat into circle about 6 inches in diameter.
• Step #19 Cover loosely with plastic wrap & let this stand in warm place until almost doubled, about 45 mins.
• Step #20 Heat oven to 375 F.
• Step #21 bake this until golden & loaf sounds hollow when tapped, about 25 - 30 mins.
• Step #22 remove this from cookie sheet.
• Step #23 Cool on wire rack.
• Step #24 food processor/blender Bread Book From the collection of Jim Vorheis.
• Enjoy the OLD-FASHIONED HOMEMADE ICE CREAM recipe

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