1 1/4 cups all-purpose flour (1 1/4 to 1 3/4 cups)
1 package Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1/2 cup milk
1/4 cup water
3 tablespoons honey
2 tablespoons vegetable oil
1 1/2 cups whole wheat flour
1 egg
Servings: 12
1. In large bowl, combine 1 cup all-purpose flour, undissolved yeast and salt. Heat milk, water, honey and oil until very warm (120º to 130ºF); stir into dry ingredients. Stir in whole wheat flour, egg and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
2. Divide dough into 3 equal pieces; form each into a smooth ball. Place, side by side, in greased 8 × 4-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes.
3. Bake at 375ºF for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
Yield: 1 Loaf
1 package Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1/2 cup milk
1/4 cup water
3 tablespoons honey
2 tablespoons vegetable oil
1 1/2 cups whole wheat flour
1 egg
Servings: 12
1. In large bowl, combine 1 cup all-purpose flour, undissolved yeast and salt. Heat milk, water, honey and oil until very warm (120º to 130ºF); stir into dry ingredients. Stir in whole wheat flour, egg and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
2. Divide dough into 3 equal pieces; form each into a smooth ball. Place, side by side, in greased 8 × 4-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes.
3. Bake at 375ºF for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
Yield: 1 Loaf
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