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1 cup water
2 tablespoons
margarine or butter
1 package active
dry yeast
2
1
/
4
cups bread flour*
3
/
4
cup cracked wheat
2 tablespoons brown
sugar
1
1
/
4
teaspoons salt
Combine water and margarine in small saucepan.
Heat over low heat until warm, 105˚F to 115˚F.
Stir in yeast to dissolve.
Position dough blade in work bowl. Add flour,
cracked wheat, sugar, and salt. Process 10 to
12 seconds. With processor running, slowly add
yeast mixture through feed tube until dough forms
a ball, about 1 to 1
1
/
4
minutes. Dough will be
slightly sticky.
Place dough in greased bowl, turning dough to
grease all sides. Cover. Let rise in warm place until
double in size, about 1 to 1
1
/
4
hours.
Punch dough down. Shape into a loaf and place in
greased 8
1
/
2
x 4
1
/
2
x 2
1
/
2
-inch loaf pan. Cover. Let
rise in warm place until double, about 1
1
/
4
to
1
1
/
2
hours.
Bake at 375˚F for 35 to 40 minutes, until loaf is
well browned and sounds hollow when tapped.
Remove loaf from pan immediately. Cool on
wire rack.
Yield: 1 loaf (12 1-slice servings).
* You can substitute all-purpose flour, but the loaf
may not be as large.
Per serving: About 129 cal, 3 g pro, 25 g car,
2 g fat, 0 mg chol, 246 mg sod.
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CRACKED WHEAT BREAD
75