Serves: 5
Total Calories: 329

1 package yeast active dry
1 tablespoon honey
1/4 cup water warm (105° to 115°)
1 3/4 cups flour
1 cup whole wheat flour
1/4 cup dry milk powder
2 tablespoons butter or margarine, softened
1 tablespoon honey
1 teaspoon salt
1 egg
4 tablespoons water warm (105° to 115°)

Grease an 9 1/2 x 4 1/2 x 2 1/2 -inch loaf pan. In a small bowl, dissolve yeast and honey in warm water let stand until foamy, 5 to 10 minutes.

In a food processor bowl fitted with the plastic blade (or follow specific instructions for your processor), place flours, dry milk, butter or margarine, honey and salt cover. Process for 10 seconds or until blended. Add yeast mixture and egg cover. Process for 10 seconds or until well mixed.

With motor running slowly add about 3 tablespoons of the water until dough forms a ball that cleans the sides of the processor bowl. Let dough rest for 1 to 2 minutes to absorb the liquid. Turn of processor and slowly add remaining water until dough is soft and smooth, but not sticky, about 60 to 90 seconds. Remove from processor bowl and shape.* Place in loaf pan. Cover and let rise in a warm place, free from drafts, until doubled, about 1 hour.

Bake in a preheated 375° oven for 25 to 30 minutes or until loaf is golden brown and sounds hollow when bottom is tapped. Remove from pan cool on a wire rack.

* For a finer-textured loaf, place dough in a lightly greased bowl, turning to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 1 hour. Shape, let rise again and bake as directed.

Nutritional Facts:

Serves: 5
Total Calories: 329
Calories from Fat: 45

More Recipes from the Timesaver Cookbook:
Cheddar Chili Corn Bread
Cloverleaf Dinner Rolls
Food Processor Whole Wheat Bread
Freezer French Toast
Maple Pecan Rolls
Night Owl Sweet Rolls
Prune-Pecan Coffee Cake
Quick Buttery Yeast Dough
Quicker Croissants