Honey Wheat Bread
A wonderful wheat bread perfect for sandwiches.

Servings: 12

2 1/4 cups all-purpose flour
1 teaspoon salt
1 package Rapid Rise Yeast
3/4 cup 2% milk
3/4 cup water
2 tablespoons honey
2 tablespoons vegetable oil
2 cups whole wheat flour
Cooking spray

In large bowl, combine 1 1/2 cups all-purpose flour, salt and undissolved yeast. Heat milk, water, honey and oil until hot to touch, 125º to 130ºF. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup all- purpose flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in whole wheat flour and enough additional all-purpose flour to make stiff dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in bowl, coated with cooking spray, turning to grease top. Cover; let rest 10 minutes.

Roll dough to 12- × 8-inch rectangle; roll up from short end to make loaf. Pinch seam and ends to seal. Place, seam side down, in greased 9- × 5- × 3-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.

Bake at 375ºF for 35 minutes or until done. Remove from pans; cool on wire rack.

Per Serving: 195 Calories; 3g Fat (15.4% calories from fat); 1g Saturated Fat; 6g Protein; 36g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 187mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

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