Whole Wheat Bread
1 (1/4 oz.) packet active dry yeast
2 tablespoons warm water (105 to 115°F)
1 1/4 cups hot water
1/4 cup honey
2 tablespoons butter
1 1/2 teaspoons salt
2 1/4 cups , divided
1 1/4 to 2 cups , divided
DISSOLVE yeast in warm water in small bowl. Stir hot water, honey, butter and salt in large bowl until butter is melted. Add 1 1/2 cups whole wheat flour, beating with mixer on low speed until moistened. Beat on medium speed 3 minutes.
ADD remaining 3/4 cup whole wheat flour and yeast mixture. Mix well. Stir in about 1 1/4 cups all purpose flour, until dough pulls cleanly away from sides of bowl.
TURN onto floured surface. Knead until smooth and elastic, about 10 minutes, adding additional all purpose flour as necessary. Coat large bowl with no-stick cooking spray. Place dough in bowl, turning to coat top. Cover loosely with plastic wrap. Let rise in warm place until doubled in size, about 30 to 45 minutes.
COAT 9 x 5-inch loaf pan with no-stick cooking spray. Punch dough down. Shape into loaf. Place in prepared pan. Coat top of loaf lightly with no-stick cooking spray. Cover loosely with plastic wrap. Let rise in warm place until doubled in size, about 30 to 45 minutes.
HEAT oven to 375°F. Uncover dough. Bake 40 minutes or until loaf sounds hollow when lightly tapped. Remove from pan. Cool completely on wire rack.
Serving Size (1 slice of 16), Calories 140 (Calories from Fat 20), Total Fat 2g (Saturated Fat 1g, Trans Fat g), Cholesterol 5mg, Sodium 230mg, Total Carbohydrate 27g (Dietary Fiber 2g, Sugars 5g), Protein 4g, Potassium 68mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.