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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 teaspoon sugar |
1 package dry yeast(about 2 1/4 teaspoons) |
2 tablespoons warm water(100-110 degrees) |
2 cups 1% low fat milk |
1/2 cup non fat dry milk |
3 tablespoons canola oil |
3 tablespoons honey |
1 teaspoon salt |
2 cups plus 2 tablespoons all purpose flour( baout 9 ounces), div |
2 cups bread flour (about 9 1/2 ounces) |
2 cups whole wheat flour )about 9 1/2 ounces |
cooking spray |
Directions:
1. ) Dissolve sugar and yeast in warm water in a small bowl; let stand 15 minutes.
2. ) Combine 1% milk, dry milk, oil, honey, and salt in a medium, heavy saucepan over medium heat. Cook for 5 minutes or until thoroughly warmed and dry milk dissolves, stirring occasionally. Remove from heat; cool to room temperature. Stir yeast mixture into milk mixture.
3. ) Lightly spoon 2 cups all purpose flour, bread flour, and whole wheat flour into dry measuring cups; level with a knife. Place 2 cups all purpose flour, bread flour, and whole wheat flour in large bowl; stir with a whisk to combine. Add milk mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic ( about 8 minutes); add enough of remaining all purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
4. ) Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 55 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 15 minutes. Divide dough in half. Working with one portion of dough at a time (cover remaining dough to prevent drying), roll portion into a 14x7 inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 8x4 inch loaf pan coated with cooking spray. Repeat with remaining portion of dough. Cover and let rise 30 minutes or until almost doubled in size.
5. ) Preheat oven to 400 degrees.
6. ) Bake loaves at 400 for 10 minutes. Reduce oven temperature to 325 ( do not remove loaves from oven); bake 50 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pans; cool completely on wire rack.
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