Wednesday, October 26, 2005

Whole Wheat Bread!


2 tablespoons granulated Splenda
1 tablespoon active dry yeast
3/4 cup warm water
1/4 cup 1% milk
1 tablespoon vegetable oil
1 cup whole wheat flour
2 cups all-purpose flour
1 teaspoon salt
1 egg white

Directions :

1 In a small mixing bowl, dissolve the sugar and yeast in warm water. Let stand until creamy, about 10 minutes.

2 In a large mixing bowl, combine the yeast mixture with the milk, vegetable oil, whole wheat flour, 1 cup of the all-purpose flour and the salt; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

3 Grease two 8x4 inch bread pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (200 degrees C).

4 Brush the risen loafs with lightly beaten egg white. Bake at 350 degrees F (200 degrees C) for 45 minutes, or until the bottom of the loaf sounds hollow when tapped.

Makes 2-8x4" loaves (15 servings)


Post a Comment

<< Home