Whole Wheat Herb Bread
Pass the bread basket and help yourself to this delicious whole-wheat treat. Enjoy it as an accompaniment to hearty soups and meal-in-one salads, or a healthy twist for a grilled cheese sandwich.
Makes 24 servings (4 round loaves, 6 slices per loaf)
|2/3||cup fat-free (skim) milk|
|2||envelopes active dry yeast|
|3||egg whites, lightly beaten|
|3||tablespoons olive oil|
|1/2||teaspoon dried basil|
|1/2||teaspoon dried oregano leaves|
|4||to 4-1/2 cups whole wheat flour, divided|
- Bring water to a boil in small saucepan. Remove from heat; stir in milk and sugar. When mixture cools to warm (110° to 115°F), add yeast. Mix well; let stand 10 minutes or until bubbly.
- Blend egg whites, oil, salt, basil and oregano in large bowl. Add yeast mixture; mix well. Add 4 cups flour, 1/2 cup at a time, mixing well after each addition, until dough is no longer sticky. Knead about 5 minutes or until smooth and elastic, adding enough of remaining flour to make a smooth and elastic dough. Form into a ball. Cover and let rise in warm place about 1 hour or until doubled in bulk.
- Preheat oven to 350°F. Punch down dough and place on lightly floured surface. Divide into 4 pieces and roll each piece into a ball. Lightly spray baking sheet with nonstick cooking spray. Place dough balls on prepared baking sheet. Bake 30 to 35 minutes or until golden brown and loaves sound hollow when tapped with finger.
|Serving Size:||1 slice (1/6 of 1 round loaf)|
|Calories from Fat||20 %|
|Total Fat||2 g|
|Saturated Fat||<1 g|
Check out more recipes for Yeast & Bread Machine