Servings: 12
Yield: 1 loaf
Preparation Time: 25 minutes
Baking Time: 40 minutes
Categories: Breakfast/ Brunch, Fleischmann's Yeast, Yeast Bread
3 cups whole wheat flour (3 to 3 1/2 cups)
1 teaspoon salt
1 envelope Fleischmann's® Quick-Rise Instant Yeast
3/4 cup low-fat (2%) milk
1/4 cup water
2 tablespoons vegetable oil
3 tablespoons liquid honey
1 egg, lightly beaten
1. In large bowl, combine 2 1/2 cups flour, salt and undissolved yeast. In small saucepan heat milk, water, vegetable oil and honey until very warm (125ºF). Stir warm liquids into dry ingredients. Stir in eggs; blend well. Mix in enough remaining flour to make soft dough that begins to come away from sides of bowl and can be handled. Texture may be crumbly. Turn dough out onto lightly floured surface. Knead until smooth and elastic, about 5 to 8 minutes. Cover; let rest on floured surface 10 minutes.
2. Roll dough (or stretch and pat) to 12- × 8-inch rectangle. Roll up from short side as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 9- × 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake in 350ºF oven for 40 minutes or until done. Remove from pan to wire rack to cool.
Yield: 1 loaf
Preparation Time: 25 minutes
Baking Time: 40 minutes
Categories: Breakfast/ Brunch, Fleischmann's Yeast, Yeast Bread
3 cups whole wheat flour (3 to 3 1/2 cups)
1 teaspoon salt
1 envelope Fleischmann's® Quick-Rise Instant Yeast
3/4 cup low-fat (2%) milk
1/4 cup water
2 tablespoons vegetable oil
3 tablespoons liquid honey
1 egg, lightly beaten
1. In large bowl, combine 2 1/2 cups flour, salt and undissolved yeast. In small saucepan heat milk, water, vegetable oil and honey until very warm (125ºF). Stir warm liquids into dry ingredients. Stir in eggs; blend well. Mix in enough remaining flour to make soft dough that begins to come away from sides of bowl and can be handled. Texture may be crumbly. Turn dough out onto lightly floured surface. Knead until smooth and elastic, about 5 to 8 minutes. Cover; let rest on floured surface 10 minutes.
2. Roll dough (or stretch and pat) to 12- × 8-inch rectangle. Roll up from short side as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 9- × 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake in 350ºF oven for 40 minutes or until done. Remove from pan to wire rack to cool.
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