Source:

Category: Breads

Classifications:

Qty Measure Ingredient

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3 1/2 to 4 cups all-purpose flour

2 cups whole wheat flour

1/2 cup instant nonfat dry milk powder

1/4 cup sugar

1 (1/4 oz) packag active dry yeast

2 cups water

2 tablespoons vegetable oil

2 tablespoons butter or margarine

2 eggs, beaten

1/2 cup sliced green onions

3 tablespoons minced fresh parsley OR 1 tablespoon dried parsley

flakes

2 teaspoons dried oregano

1 1/2 teaspoons salt

Instructions: In a mixing bowl, combine 1 cup all-purpose flour, whole wheat flour, milk powder, sugar and yeast. In a saucepan, heat water, oil and butter to 120*-130*; add to dry ingredients. Beat on medium for 3 minutes. Stir in eggs, onions, parsley, oregano, salt and enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Punch dough down; divide in half. Shape into loaves; place in greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350* for 30-35 minutes. Remove from pans to wire racks.

Staging:

Variations:

Background: Note: Yield: 2 loaves (16 slices each).

DIABETIC EXCHANGES: One slice (prepared with margarine) equals 1 starch, 1/2 fat: also, 105 calories, 128 mg sodium, 13 mg cholesterol, 18 gm carbohydrate, 3 gm protein, 2 gm fat.

Serves: 0

Yields: 2 Loaves

Food Exchanges: