Serves: 32
Total Calories: 75
1. In large bowl, combine 2 cups all-purpose flour, 3 tablespoons sesame seed, salt and yeast mix well. In small saucepan, heat water, honey and margarine until very warm (120 to 130°F.). Add warm liquid to flour mixture blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in whole wheat flour and an additional 1/4 to 1/2 cup all-purpose flour until dough pulls cleanly away from sides of bowl.
2. On floured surface, knead in 1/4 to 1/2 cup all-purpose flour until dough is smooth and elastic, 5 to 8 minutes. Place dough in greased bowl cover loosely with greased plastic wrap and cloth towel. Place bowl in pan of warm water (about 95°F.) let rise 15 minutes.
3. Grease large cookie sheet or 15x10x1-inch baking pan. Punch down dough several times to remove all air bubbles. Divide dough in half shape into round balls. Place 3 inches apart on greased cookie sheet.
4. With sharp knife, make three 1/8-inch-deep slashes on top of each loaf. Carefully brush loaves with egg white sprinkle with sesame seed. Cover let rise in warm place until light and doubled in size, about 15 minutes.
5. Heat oven to 375°F. Uncover dough. Bake 25 to 35 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheet cool on wire racks for 1 hour or until completely cooled.
High Altitude (above 3500 feet): No change.
Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 110 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 150 mg 6% * Total Carbohydrate: 20 g 7% * Dietary Fiber: 2 g 8% * Sugars: 3 g * Protein: 3 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 6% * Dietary Exchanges: 1 1/2 Starch or 1 1/2 Carbohydrate
See Cook's Note: Yeast Tip, Cook's Note: Yeast Breads, and Cook's Note: Yeast: The Proof is in the Bubbles
This Speedy Whole Wheat Bread recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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