This recipe mixes whole-wheat flour with all-purpose flour for added fiber. You can make many flavors of bread and use the dough for rolls, pizza, or breadsticks.
Course Basic Recipe
Servings 20slices
Cost $0.11 per serving
Ingredients
1 ½cupswhole-wheat flour
1packagerapid-rise yeastor 2 ½ teaspoons yeast
3Tablespoonssugar
3Tablespoonsnonfat dry milk
1teaspoonsalt
1cuphot water125° - 130°F
3Tablespoonscanola oil
1 ½cupall-purpose flourapproximate
Nonstick spray
1 gallon freezer bag
Instructions
Preheat oven to 375°F.
Combine whole-wheat flour, yeast, sugar, dry milk powder, and salt in a 1 gallon heavy-duty freezer bag with a zipper lock. (Add variation ingredients, if using) Squeeze upper part of bag to force out air. Shake and work bag with fingers to blend ingredients.
Add hot water and oil to dry ingredients. Reseal bag. Mix by working bag with fingers.
Gradually add enough all-purpose flour to make a stiff dough that pulls away from the bag. You may not need the full 1 ½ cups.
Place the dough on a floured surface. Knead for 2-4 minutes, or until the dough is smooth and elastic.
Cover the dough and let it rest for 10 minutes.
Roll out the dough into a 12x7 inch rectangle. Roll up the dough from the narrow end. Pinch the edge of the dough to make a seal.
Place the dough in a 9x5x3 inch pan sprayed with nonstick spray. Let the dough rise for 20-25 minutes or until doubled in size.
Bake at 375°F for 30-35 minutes, or until brown.
Video
Notes
Variations
Butter Crunch Bread: After the dough is rolled into a 12x7-inch rectangle, spread 2 Tablespoons margarine over dough and sprinkle with 3 Tablespoons brown sugar and 1/4 cup chopped nuts. Roll up from the narrow end and bake.
Cinnamon & Raisin Bread: After the dough is rolled into a 12x7-inch rectangle, sprinkle with 1 Tablespoon cinnamon and 1/3 cup raisins. Roll up from narrow end and bake.
Dill Bread: Add 1 1/2 teaspoons dill and 1 Tablespoon lemon zest (grated lemon peel) in step 1.
Garlic Parmesan Bread: Add 1 teaspoon garlic powder and 1/4 cup grated Parmesan cheese in step 1.
Honey Wheat Bread: After the dough is rolled into a 12x7-inch rectangle, spread 1/4 cup honey over dough. Roll up from the narrow end and bake.
Italian Bread: Add 2 Tablespoons CNP Italian Seasoning in step 1.
Jalapeño Cheese Bread: After the dough is rolled into a 12x7-inch rectangle, sprinkle with 1/4 cup sliced jalapeño peppers and 1/2 cup shredded low-fat cheese. Roll up from the narrow end and bake.
Pizza Dough: Change canola oil to olive oil. When adding the water and oil, mix in spices such as 1 teaspoon oregano, basil, or red pepper flakes and 1 Tablespoon grated Parmesan cheese. After kneading, allow dough to rest for 10 minutes. Roll into circle or rectangle about 1/4-inch thick. Add toppings of your choice. Bake at 375°F for 15-20 minutes.
Potato Rolls: Beat one egg and add with oil and water. Before adding all-purpose flour, add 1/2-3/4 cup leftover mashed potatoes. Form into balls, let rise, and bake at 375°F for 20 minutes.
Rolls: After step 5, roll out dough to 1/2-inch thick. Use a round cookie cutter or a cup to make circles. Place on baking sheet coated with nonstick spray. Cover and raise 20 minutes. Bake at 375°F for 12-15 minutes.
Rosemary Black Pepper Bread: After the dough is rolled into a 12x7-inch rectangle, brush with olive oil and sprinkle with 2 teaspoons dry Rosemary and 1 Tablespoon black pepper. Roll up from the narrow end and bake.
White Bread: Use all-purpose flour for most or all of the whole-wheat flour.