|
Breads, Dough's |
|
INGREDIENTS:
3/4 cp warm water (100° to 110°F)
1 envelope Active Dry Yeast
3/4 cp warm milk (100° to 110°F)
2 tbs honey
2 tbs vegetable oil
1 tsp salt
2 to 2 1/2cps all-purpose flour
2 cps whole wheat flour
|
DIRECTIONS:
Place 1/4cp warm water in large warm bowl. Sprinkle in yeast;
stir until dissolved. Add remaining water, warm milk, honey, oil,
salt, and 1-1/2cps all-purpose flour; blend well.
Stir in whole wheat flour and enough remaining all-purpose flour
to make soft dough. Knead on lightly floured surface until smooth
and elastic, about 6 to 8 minutes.
Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 30 to 45
minutes.
Punch dough down. Remove dough to lightly floured surface; roll to
12 x 8-inch rectangle.
Beginning at short end, roll up tightly as for jelly roll.
Pinch seam and ends to seal. Place, seam side down, in greased 9 x
5-inch loaf pan.
Cover; let rise in warm, draft-free place until
doubled in size, about 45 to 60 minutes.
Bake at 375°F for 35 minutes or until done. Remove from pan; let
cool on wire rack.
Yield: 1 Loaf 12 servings. |
