Whole Wheat Herb Bread
|Water||2⁄3 Cup (10.67 tbs)|
|Skim milk||2⁄3 Cup (10.67 tbs)|
|Active dry yeast||1⁄2 Ounce (2 Envelopes)|
|Egg whites||3 , lightly beaten|
|Olive oil||3 Tablespoon|
|Dried basil leaves||1⁄2 Teaspoon|
|Dried oregano leaves||1⁄2 Teaspoon|
|Whole wheat flour||4 1⁄2 Cup (72 tbs)|
1. Bring water to a boil in small saucepan. Remove from heat; stir in milk and sugar. When mixture is warm (110° to 115°F), add yeast. Mix well; let stand 10 minutes or until bubbly.
2. Combine egg whites, oil, salt, basil and oregano in large bowl until well blended. 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 more flour if dough is sticky. Form into a ball. Cover and let rise in warm place about 1 hour or until doubled in bulk.
3. Preheat oven to 350°F. Punch dough down 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.