3 1/2 cups all-purpose flour (3 1/2 to 4 1/2 cups)
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 tablespoon grated orange peel
1 1/2 teaspoons salt
2 cups milk
1/2 cup water
1/3 cup honey
1/4 cup vegetable oil
3 1/2 cups whole wheat flour
1 1/2 cups chopped walnuts, toasted
Servings: 24
1. In large bowl, combine 3 cups all-purpose flour, undissolved yeast, orange peel and salt. Heat milk, water, honey and oil until very warm (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in whole wheat flour, walnuts and enough remaining all-purpose flour to make soft dough.
2. 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. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.)
3. Punch dough down. Remove dough to lightly floured surface; divide into six equal pieces. Form each into smooth ball. Grease two 8 1/2- × 4 1/2-inch loaf pans. Place three balls in each pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
4. Bake at 375ºF for 45 minutes or until done, covering with foil during last 15 minutes to prevent excess browning. Remove from pans; cool on wire rack.
Yield: 2 Loaves
Baking Time: 45 minutes
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 tablespoon grated orange peel
1 1/2 teaspoons salt
2 cups milk
1/2 cup water
1/3 cup honey
1/4 cup vegetable oil
3 1/2 cups whole wheat flour
1 1/2 cups chopped walnuts, toasted
Servings: 24
1. In large bowl, combine 3 cups all-purpose flour, undissolved yeast, orange peel and salt. Heat milk, water, honey and oil until very warm (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in whole wheat flour, walnuts and enough remaining all-purpose flour to make soft dough.
2. 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. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.)
3. Punch dough down. Remove dough to lightly floured surface; divide into six equal pieces. Form each into smooth ball. Grease two 8 1/2- × 4 1/2-inch loaf pans. Place three balls in each pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
4. Bake at 375ºF for 45 minutes or until done, covering with foil during last 15 minutes to prevent excess browning. Remove from pans; cool on wire rack.
Yield: 2 Loaves
Baking Time: 45 minutes
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