Servings per Recipe
Calories : 150
Fat : 4 g
Sodium : 200 mg
Total carbohydrates : 26 g
Protein : 4 g
1 cup all-purpose flour
2 cups whole wheat flour
3 Tablespoons powdered milk
3 Tablespoons sugar
1 teaspoon salt
1 envelope or 1 Tablespoon rapid rise yeast
3 Tablespoons vegetable oil
1 cup warm water (120°F to 130°F)
Extra flour for kneading
Combine all-purpose flour, whole wheat flour, powdered milk, sugar, salt, and yeast in a one gallon re-sealable freezer bag. Squeeze upper part of bag to force out air and seal bag. Shake and work bag with fingers to blend ingredients.
Add oil and warm water to dry ingredients. Reseal bag. Mix by working bag with fingers until dough is completely mixed and pulls away from bag.
On a floured surface, knead dough 5 minutes or until smooth and elastic, adding flour as needed. Let dough rest 10 minutes.
Shape dough on greased or parchment-lined baking sheet or put into a 4 inch x 8 inch greased loaf pan. Cover with a clean cloth or plastic wrap and let rise until doubled in bulk – about 1 hour.
Preheat oven to 350°F and bake for about 30 minutes or until golden brown. (May take between 25 and 45 minutes to bake. Top will be golden brown and give a hollow sound when tapped with finger.)
Remove from pan and cool on a wire rack or clean dish towel.
Recipe courtesy of Montana State University and shared with permission. Original published here: https://buyeatlivebetter.org/recipes.html
Tip: Dough can be shaped in a rounded mound, a long tube as in French bread, or cut into equal sized pieces and rolled into balls for individual servings.