3 cups bread or all-purpose flour (3 to 3 1/2 cups)
1 package Fleischmann's® Rapid Rise Yeast
2 tablespoons granulated sugar
1 teaspoon salt
1 1/2 cups very warm water (120º to 130ºF)
2 tablespoons margarine, softened
1 1/2 cups whole wheat flour
No stick cooking spray
Servings: 16
1. In large bowl, combine 1 1/2 cups bread flour, undissolved yeast, sugar and salt. Add water and margarine; blend well. Stir in whole wheat flour and enough remaining bread flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest on floured surface 10 minutes.
2. Roll dough to 12- × 8-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in 9- × 5-inch loaf pan coated with cooking spray. Spray top of loaf with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.
3. Bake at 375ºF for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.
Yield: 1 Loaf
1 package Fleischmann's® Rapid Rise Yeast
2 tablespoons granulated sugar
1 teaspoon salt
1 1/2 cups very warm water (120º to 130ºF)
2 tablespoons margarine, softened
1 1/2 cups whole wheat flour
No stick cooking spray
Servings: 16
1. In large bowl, combine 1 1/2 cups bread flour, undissolved yeast, sugar and salt. Add water and margarine; blend well. Stir in whole wheat flour and enough remaining bread flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest on floured surface 10 minutes.
2. Roll dough to 12- × 8-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in 9- × 5-inch loaf pan coated with cooking spray. Spray top of loaf with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.
3. Bake at 375ºF for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.
Yield: 1 Loaf
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