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      Fleischmann's Yeast "Bake for the Cure" Top Whole Grain Bread

      Whole Wheat Egg Bread by Monica McCann of Bixby

      2 tablespoons Fleischmann's Yeast (Non-Rapid Rise)

      2 cups warm water

      2 eggs

      2 tablespoons honey or sugar

      2 teaspoons salt

      2 tablespoons oil

      3 cups whole-wheat flour

      2-12 cups all-purpose flour

      1/4 cup vital wheat gluten

      Dissolve yeast in warm water. Add eggs and stir to blend. Add honey (sugar), oil, and salt. Add vital wheat gluten. Stir in all 3 cups of wheat flour. Add 2 cups of all-purpose flour a little at a time. Working on a flat surface, knead the remaining half cup of all purpose flour into the dough mix. Cover top and sides of dough completely with oil. Place in bowl and cover with towel. Place in a warm, draft-free place and let rise until double in size. Punch down dough and shape into 2 loaves. Lightly grease 2 loaf pans. Place shaped dough in loaf pans and let rise for a second time. Bake for approximately 30 minutes or until dough sounds hollow when tapped in a 375 oven. Yield: 2 loaves

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