Falls Mill Harvest Bread

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“From the Miss Daisy Celebrates Tennessee cookbook. A nice hearty, earthy "autumn" bread.”
2hrs 35mins
2 loaves

Ingredients Nutrition


  1. Dissolve yeast in warm milk in a large bowl; let stand 5 minutes.
  2. Add 2 2/3 cups bread flour and next 7 ingredients, stirring until a soft dough forms.
  3. Turn dough out onto a floured surface; knead until smooth and elastic (about 15 minutes).
  4. Add enough of remaining bread flour to prevent dough from sticking to your hands.
  5. Place in a large bowl coated with cooking spray, turning once to coat other side.
  6. Cover and let rise in a warm place, 1 hour or until doubled.
  7. Punch dough down, and divide in half; roll one portion of dough into a 15x7-inch rectangle.
  8. Roll up dough, starting at short side, pressing to eliminate air pockets; pinch ends to seal.
  9. Place loaf, seam side down, in an 8 1/2 x 4 1/2- inch loaf pan coated with cooking spray.
  10. Repeat with remaining dough.
  11. Cover and let rise in a warm place, free from drafts 40 minutes or until doubled.
  12. Bake at 375 for 35 minutes or until loaves sound hollow when tapped.
  13. Remove bread from pans; cool on wire racks.

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