Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- (I use bulk and use two
- 1 1/4 c Warm water; 105-115F
- 2 tb Margarine; softened
- 1/2 c Uncooked mixed grain hot
use cornmeal and
Preparation
Dissolve yeast in warm water in large bowl. Add all purpose flour, honey, margarine and salt. Beat on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally (or beat 300 vigourous strokes by hand). Stir in whole wheat flour and cereal until well blended. Scrape batter from side of bowl. Cover and let rise in warm place 40-45 minutes or unitl almost double. Spray loaf pan, 9x5x3 or 8 1/2 x 4 1/2 x 2 1/2 inches, with nonstick cooking spray. Stir down batter by beating about 25 strokes. Spread batter in pan. Smooth and pat batter, using floured hand. Cover and let rise in warm place about 30 minutes or until double. (Batter is ready if indentation remains when touched with floured finger). Heat oven to 375 degrees fahrenheit. Bake 35 to 40 minutes or until loaf sounds hollow when tapped. Remove loaf from pan; cool on wire rack. This recipe came from: Betty Crockers Low-Fat, Low-Cholesterol Cookbook, published by Prentice Hall Press, New York in 1991. The recipe is on page 149. >From: mpayne@morgan.ucs.mun.ca (Michelle Payne) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Betty Crockers Low-Fat, Low-Cholesterol Cookbook
