"If you do not have the knowledge of how to prepare your bread, seek a Muslim who knows how to prepare it. Some Muslim sister will teach you." -How To Eat To Live, Book 1, Page 65
-How To Eat To Live, Book 1, page 38
| 4 cups Wheat Flour | 3 small yeast cakes |
1-1/2 cups milk | |||
| 2 cups unbleached flour | (or dried yeast) | 1/2 cup Mazola oil | |||
| 3 whole eggs | 1 tablespoon salt | 4 tablespoons sugar or honey |
Heat milk to luke warm, pour some over crushed yeast, add 1 tablespoon sugar to years, let rise. Sift flour together and add all dry ingredients, beat eggs, push flour away from the side of the bowl. Add in eggs and half of oil. Work flour into eggs slowly, add yeast mixture and mix well. Add rest of milk and beat all of the flour in until it forms dough. If the dough is too soft add more unbleached flour. Turn out on board and knead it with the heel of hand 150 times, using the rest of the oil to knead the dough. Put dough in oiled bowl. Let it rise double its size, then turn it out on board and knead it again for 150 times, let it rise again double its size. Then make out rolls or loaves. Put in pan to bake, let then rise, then bake in oven 300 degrees until well brown.
DO NOT EAT BREAD FOR 24 HOURS
To knead the dough, place it on a lightly floured surface. Knead by folding the dough and pushing it down with the heels of your hands, curving your fingers over the dough. Turn, fold, and push down again.
To check the dough to see if it has doubled and is ready for shaping, press two fingers 1/2 inch into the dough. Remove your fingers; if the indentations remain, the dough has doubled in size and is ready to be punched out.
To punch the dough down, push your fist into the center of the dough, pressing beyond the surface. Pull the edges of the dough to the center. Turn the dough over and place it on a lightly floured surface.
Teachings From Messenger Elijah Muhammad on Bread
From How To Eat To Live Book 1
Eat whole wheat, but not the whole grain -- it is too much for the digestive system. Eat wheat -- never white flour, which has been robbed of all its natural vitamins and protiens sold separately as cereals. Page 6
Whole wheat bread, cooked thoroughly, is the best bread. It should be ground very fine. It can be ground almost as fine as its white kernel. Page 10
Bread should be cooked thoroughly and slowly, and if you have plenty of time, cook the bread two or three times and then eat it. Page 30
Cook it slowly after it has risen a couple of times in the mold; this must be done thoroughly so that all of the risen cake or loaf is thoroughly cooked through and through under the heat of the oven. After it is cooked, do not eat it until it has set a day or two; even three days is not too long to wait for it. It is never stale because of age if kept in the right place. Never eat freshly cooked bread of any kind, as it is difficult for the stomach to digest. Page 37
Some people pull the brown crust off the bread to eat the unbrowned core. But by doing this ou are throwing aay the most digestable part of the bread and accepting that part which is hard to digest. Page 38
Cook bread throughly. If you have a refrigerator, put your leftover bread in it, or place it where it will keep moist and won't dry out. If that does not taste good, cook it over again. There is no such thing as stale bread. Let no bakery or anyone fool you. It is for your health. Page 65
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