| 2 | cups Gold Medal® whole wheat flour |
| 1/2 | cup sugar |
| 1 | teaspoon salt |
| 2 | packages regular active dry yeast |
| 1 | cup warm water (120°F to 130°F) |
| 1/2 | cup butter or margarine, melted |
| 3 | eggs |
| 2 | to 2 1/2 cups Gold Medal® all-purpose flour |
| Cornmeal |
| 1. | In large bowl, mix whole wheat flour, sugar, salt and yeast. Add water, butter and eggs; beat with electric mixer on low speed 1 minute to moistened ingredients. Beat on medium speed 2 minutes. Stir in enough all-purpose flour to make a stiff dough. Cover tightly with plastic wrap; refrigerate at least 2 hours or up to 4 days. |
| 2. | Grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal, shaking off excess. Divide dough in half. (One half of dough can be shaped and baked; other half can be shaped and baked at another time.) |
| 3. | With floured hands, shape each half of dough into a smooth ball by stretching surface of dough around to bottom on all 4 sides; pinch bottom to seal. Place on cookie sheet. (If baking both loaves at same time, place on same cookie sheet about 5 inches apart.) Cover loosely with plastic wrap; let rise in warm place about 1 1/2 hours or until double in size. |
| 4. | Heat oven to 375°F. Uncover dough; carefully slash tic-tac-toe pattern on each loaf top with serrated knife. Sprinkle loaf lightly with flour. Bake 20 to 25 minutes or until loaves are golden brown. Immediately remove from cookie sheet to cooling rack; cool. |
| No change. |
|
| You can prepare the dough and refrigerate up to four days before baking, or bake one loaf and refrigerate remaining dough to bake later. |
Nutrition Information:
140 ( 45); 5g ( 2 1/2g, 0g); 35mg; 135mg; 20g ( 1g, 4g); 3g 4%; 0%; 0%; 6% 1 ; 0 ; 0 ; 1 1