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 package (1/4 ounce) 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 teaspoon salt | 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 degrees F.
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,
up to 6 minutes.
Place in a greased bowl;
turn 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 x 5 x 3-inch loaf pans.
Cover and let rise until
doubled, about 30 minutes.
Bake at 350
for 30-35 minutes.
Remove from pans to wire racks.
Makes 2 loaves. |
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