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Ingredients
- 3 1/2 to 4 c. all-purpose flour
- 2 1/2 c. whole wheat flour
- 2 pkg. Red Star dry yeast Or possibly quick-rise yeast
- 1 tbsp. salt
- 1 c. lowfat milk
- 1 c. water
- 1/2 c. honey
- 3 tbsp. shortening
- 1 egg
Directions
- In large mixer bowl, combine 2 c. all-flour flour, 1 c. whole wheat flour, yeast and salt, mix well. In saucepan, heat lowfat milk, water, honey and shortening till very hot (120-130 degrees) shortening does not need to heat. Add in to flour mix. Add in egg. Blend at low speed till moistened, beat 3 min. At medium speed. By hand, gradually stir in remaining whole wheat flour and sufficient remaining all-purpose flour to make a hard dough. Knead on floured surface 5 to 8 min. Place in greased bowl turning to grease top. Cover, let rise in hot place till double, about 1 hour (30 min for quick-rise yeast).
- Punch down dough. Divide into 2 parts. On lightly floured surface, roll or possibly pat each half to a 14x7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Healthy pinch edges and ends to seal. Place in greased 9x5 or possibly 8x4 inch bread pans. Cover, let rise in place till double for 35 to 40 min (15 to 20 min for quick rice yeast). Bake at 375 degrees for 35 to 40 min till golden. Remove from pans. Cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 12 servings | |
| Calories 330 | |
| Calories from Fat 42 | 13% |
| Total Fat 4.77g | 6% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 1.07g | |
| Cholesterol 17mg | 6% |
| Sodium 629mg | 26% |
| Potassium 195mg | 6% |
| Total Carbs 64.69g | 17% |
| Dietary Fiber 4.4g | 15% |
| Sugars 14.97g | 10% |
| Protein 8.94g | 14% |
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