2 cups all-purpose flour
1 cup whole wheat flour
1 package Fleischmann's® Rapid Rise Yeast
2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon baking soda
1 cup milk
1/4 cup water
Cornmeal
Servings: 12
1. In large bowl, combine 1 cup all-purpose flour, whole wheat flour, undissolved yeast, sugar, salt and baking soda. Heat milk and water until very warm (125º to 130ºF); stir into dry ingredients. Mix in remaining all-purpose flour to make soft dough. Grease 8 1/2- × 4 1/2-inch microwave-safe loaf pan; sprinkle with cornmeal. Place dough in prepared pan; sprinkle top with additional cornmeal.
2. To rise: microcook, uncovered, on MEDIUM (50% power) for 1 minute. Let rest 10 minutes. Repeat cooking and resting 1 to 2 times, until dough doubles in size. To bake: microcook on HIGH (100% power) for 4 to 6 minutes or until top is no longer moist. (Crust will be pale.) Let rest 5 minutes in pan. Remove from pan; cool on wire rack. Slice and toast to serve.
Yield: 1 Loaf
1 cup whole wheat flour
1 package Fleischmann's® Rapid Rise Yeast
2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon baking soda
1 cup milk
1/4 cup water
Cornmeal
Servings: 12
1. In large bowl, combine 1 cup all-purpose flour, whole wheat flour, undissolved yeast, sugar, salt and baking soda. Heat milk and water until very warm (125º to 130ºF); stir into dry ingredients. Mix in remaining all-purpose flour to make soft dough. Grease 8 1/2- × 4 1/2-inch microwave-safe loaf pan; sprinkle with cornmeal. Place dough in prepared pan; sprinkle top with additional cornmeal.
2. To rise: microcook, uncovered, on MEDIUM (50% power) for 1 minute. Let rest 10 minutes. Repeat cooking and resting 1 to 2 times, until dough doubles in size. To bake: microcook on HIGH (100% power) for 4 to 6 minutes or until top is no longer moist. (Crust will be pale.) Let rest 5 minutes in pan. Remove from pan; cool on wire rack. Slice and toast to serve.
Yield: 1 Loaf
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