- 1 1/2 cups flour (whole-wheat, if possible)
- 2 1/2 teaspoons yeast (or 1 package rapid rise yeast)
- 3 Tablespoons sugar
- 3 tbsp nonfat dry milk powder (optional)
- 1 teaspoon salt
- 1 cup hot water (125-130°F)
- 3 Tablespoons canola oil
- 1 1/2 cups all-purpose flour (approximate)
- Nonstick spray
- Wash hands with warm, soapy water.
- Combine whole-wheat flour, yeast, sugar, dry milk powder, and salt in a 1 gallon heavy-duty freezer bag with a zipper lock (you can use a bowl too, if a bag isn’t available). Squeeze upper part of bag to force out air. Shake and work bag with fingers to blend ingredients.
- Add hot water and oil to the bag and reseal it. Mix by working bag with fingers.
- Gradually add enough all-purpose flour to the bag to make a stiff dough that pulls away from the bag.
- Place dough on a floured surface. Knead 2-4 minutes until smooth and elastic.
- Cover dough and let it rest for 10 minutes.
- Roll out dough into a rectangle 12×7-inch. Roll up from the short end, pinch to seal and place in a 9x5x3-inch loaf pan coated with nonstick spray. Let rise 20-25 minutes or until double in size.
- Preheat oven to 375°F.
- Bake at 375°F for 30-35 minutes or until brown.
Makes 20 servings