Whole Wheat Casserole Bread |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Ingredients:
1 package active dry yeast |
3/4 cup warm water (105° to 115°) |
1 cup all-purpose flour, divided |
1 cup whole wheat flour |
2 tablespoons sugar |
2 tablespoons frozen egg substitute, thawed |
1 1/2 tablespoons reduced-calorie margarine, melted |
1/2 teaspoon salt |
vegetable cooking spray |
Directions:
1. Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes. Combine yeast mixture, 1/2 cup all-purpose flour, and next 5 ingredients in a medium bowl, stirring well. Gradually stir in enough of the remaining 1/2 cup all-purpose flour to make a soft dough. (Dough will be sticky.) Let dough rest 15 minutes; shape into a ball.
2. Place dough in a round 1-quart casserole heavily coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. Bake at 375° for 25 minutes or until loaf sounds hollow when tapped. (Cover with aluminum foil the last 10 minutes of baking to prevent over-browning, if necessary.) Remove from casserole immediately, and let cool on wire rack.
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