Whole Wheat Bread
|Milk||3⁄4 Cup (12 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Active dry yeast||4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (105ÃÂ° To 115ÃÂ°)|
|Egg||1 , slightly beaten|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||2 Cup (32 tbs)|
|Soft butter/Margarine||1 Tablespoon|
Measure milk into large mixing bowl.
MICROWAVE 3 to 4 MINUTES on HIGH, or until bubbles form around edge.
Stir in sugar, salt and shortening.
Let stand until lukewarm.
Dissolve yeast in warm water.
Stir yeast into lukewarm milk mixture.
Add egg, all-purpose flour and 1/2 cup whole wheat flour.
Beat until smooth.
Mix in remaining flour.
Turn dough out onto well-floured board.
Knead until smooth and elastic (about 5 minutes).
Place in greased bowl.
Turn greased side up.
Cover with plastic wrap.
Let rise until double in bulk.
Punch dough down.
Knead lightly on floured board.
Shape into loaf.
Place in greased (9 x 5-inch) loaf dish.
Brush lightly with butter.
Let rise until double.
MICROWAVE 6 to 8 MINUTES on '5'