The Student’s Bread
This recipe was designed with high school and college students in mind that routinely munch on salted snacks and/or cookies. Here’s a healthier alternative for those study-break hunger cravings.
Makes 2 loaves
8 to 9 cups all-purpose flour
1/2 cup flaxseed meal
zest from 1 lemon
4-5 tablespoons sugar
2 envelopes Fleischmann’s RapidRise Yeast
1-3/4 teaspoons salt
2-1/2 cups water
1/2 cup skim milk
2 tablespoons butter or margarine
1/2 cup chopped walnuts
1/2 cup raisins
1 egg or beaten egg white for brushing
additional melted butter
In a large bowl, combine 2-1/2 cups of flour, flaxseed (ground in a coffee grinder), lemon zest, sugar, undissolved yeast, and salt.
Heat water, milk, and butter or margarine until very warm (120° F to 130° F). Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup of flour; beat 2 minutes at high speed, scraping the bowl occasionally.
With spoon, add enough of the remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Add walnuts and raisins; place kneaded dough in greased bowl turning to grease top as well. Cover; let rest in warm, draft-free place until doubled in size, about 30 to 40 minutes.
Punch down, divide in half, and shape two loaves. Place on a greased baking sheet; cover and let rest for 30 minutes or until doubled in size. Using a brush, coat the loaves with one beaten egg white or whole egg. Preheat oven to 375° F. Bake for 30 minutes or until golden brown. Remove from baking sheet and let cool on wire racks. While still warm, brush with butter.
Nutrition Information Per Serving:
Serving Size: 2 ounces (1/38 recipe)
Calories 150; Total fat 2.5g; Saturated fat 0.5g; Cholesterol 0mg; Sodium 115mg; Carbohydrates 27g; Dietary Fiber 1g; Sugars 4g; Protein 4g