Makes 2 loaves
4 to 4-1 / 2 cups all-purpose flour
1 / 3 cup nonfat dry milk powder
2 envelopes FLEISCHMANN’S RapidRise Yeast
1-1 / 2 teaspoons salt
1-1 / 4 cups water
1 / 2 cup plain yogurt
3 tablespoons vegetable oil
1 beaten egg white
1 tablespoon cornmeal
In a large bowl, combine 1 cup flour, milk, undissolved yeast, and salt. Heat water, yogurt and oil until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; roll to 15 x 10-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
With sharp knife, make slashes, 1 / 4-inch deep across top of each loaf. Brush with egg white; sprinkle with cornmeal. Bake at 400oF for 25 to 30 minutes or until done. Remove from sheet; cool on wire rack.
Serving size: 1 slice (1 / 24 of recipe)
Serving weight: 1.5 ounces (44 grams)
Calories 110; Total fat 2 g; Saturated fat 0 g; Cholesterol 0 mg; Sodium 160 mg; Carbohydrates 18 g; Dietary fiber less than 1 g; Sugars 1 g; Protein 3 g