Whole Wheat Casserole Bread
- 1 package active dry yeast
- 3/4 cup warm water (105u0b0 to 115u0b0)
- 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
- 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.
- Place dough in a round 1-quart casserole heavily coated with cooking spray. Cover and let rise in a warm place (85u0b0), free from drafts, 30 minutes or until doubled in bulk. Bake at 375u0b0 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.
active dry yeast, warm water, flour, whole wheat flour, sugar, frozen egg substitute, margarine, salt, vegetable cooking spray
Taken from www.myrecipes.com/recipe/whole-wheat-casserole-bread (may not work)