State Fair Cracked Wheat Bread
Makes 1 loaf
3 to 3-1 / 4cups all-purpose flour
1 / 2 cup whole wheat flour
1 / 4 cup cracked wheat
3 tablespoons nonfat dry milk powder
2 tablespoons firmly packed brown sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1-1/3 cups water
2 tablespoons butter or margarine
In a large bowl, combine 1 cup all-purpose flour, whole wheat flour, cracked wheat, milk powder, sugar, undissolved yeast, and salt. Heat water and butter until very warm (120o to 130oF). Gradually add to dry ingredients. 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.
Roll dough to 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8 ˝ x 4 ˝-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375oF for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.
Serving size: 1 slice; 1 / 12 of recipe
Serving weight: 2.6 ounces (74 g)
Calories 170; Total fat 2.5 g; Saturated fat 1.5g;
Cholesterol 5 mg; Sodium 220 mg; Carbohydrates 33 g;
Dietary fiber 2 g (0.8 g / oz); Sugars 4 g; Protein 5 g