| 2 1/2 | to 2 3/4 cups Gold Medal® all-purpose flour |
| 1/2 | teaspoon salt |
| 1 | package regular or quick* active dry yeast |
| 1 1/2 | cups very warm water (120°F to 130°F) |
| 1/4 | cup honey |
| 1 | tablespoon olive or vegetable oil |
| 1 | cup Gold Medal® whole wheat flour |
| 1 | cup Fiber One® original bran cereal |
| Additional honey, if desired |
| 1. | In large bowl, mix 1 3/4 cups of the all-purpose flour, the salt and yeast. Add warm water, 1/4 cup honey and the oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in whole wheat flour and cereal. Stir in enough remaining all-purpose flour, 1/4 cup at a time, to make dough easy to handle. |
| 2. | Place dough on lightly floured surface; gently roll in flour to coat. Knead about 10 minutes or until smooth and springy. Spray large bowl with cooking spray. Place dough in bowl, and turn greased side up. Cover; let rise in warm place about 1 1/4 hours or until double. (Dough is ready if indentation remains when touched.) |
| 3. | Spray cookie sheet with cooking spray. Gently push fist into dough to deflate. Shape into about 9-inch round loaf. Place on cookie sheet. Cover; let rise in warm place about 40 minutes or until double. |
| 4. | Heat oven to 350°F. Bake 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack. Cool completely, about 1 hour, before slicing. Serve with additional honey. |
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| No change. |
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| When making yeast bread, it's important to stick to the temperature given for the liquid in the recipe. If the liquid is too cold, it won't activate the yeast and the bread won't rise. If it's too hot, it kills the yeast, also resulting in bread that won't rise. Use an instant-read thermometer or candy thermometer to take the temperature of the liquid. |
Nutrition Information:
140 ( 10); 1 1/2g ( 0g, 0g); 0mg; 90mg; 28g ( 3g, 4g); 3g 0%; 0%; 0%; 10% 1 ; 1 ; 0 2