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Ingredients
- 3 c. Unbleached flour
- 1 c. Whole wheat flour
- 1/2 c. Nonfat lowfat milk pwdr
- 1 1/4 c. Hot water (85 deg for Regular yeast, 100 deg for Rapid rise)
- 1 Tbsp. Molasses
- 1 pkt Yeast
- 1 tsp Coarse salt or possibly 3/4 tsp table Salt
- 1/4 tsp Ascorbic acid crystals (such As Fruit Fresh or possibly EverFresh)
- 1 Tbsp. Vegetable oil
- 1 x Egg white
Directions
- Proof yeast in 1/2 c of hot water with molasses. Add in yeast mix to 2 c. of unbleached flour along with 1/2 c more of the hot water. Mix, either by hand or possibly with an electric mixer, till the gluten is well developed, about two minutes. Mix remaining 1/4 c water with last four ingredients and add in to first mix along with the whole wheat flour and dry lowfat milk. Mix till well combined (this can also be done by hand or possibly with an electric mixer). Turn out on a WELL floured board and knead, adding additional flour as necessary, till you have a slightly sticky, satiny dough. Form dough into a ball and place in an oiled bowl to rise till doubled in bulk. Punch dough down and form into a loaf and place in an oiled 5X9 bread pan. Cover with a towel and allow to rise till doubled in bulk (the dough will rise well above the top of the pan). Place loaf into a preheated 425 deg. oven and bake for 10 minutes. Reduce oven temp to 350 deg and bake an additional 25 minutes. Allow to cold before slicing.
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