PastryWiz
Recipe Category:
A l m o n d s
A p p l e
B a n a n a
B e v e r a g e s
B l u e b e r r y
B r e a d
C a k e
C h e e s e c a k e
C h o c o l a t e
C o o k i e s
C o p y C a t
C o u p o n s
I c e c r e a m
L e m o n
L o w f a t
M u f f i n
P a s t a
P e a c h
P e t s
P i e s
P i n e a p p l e
P u d d i n g
P u m p k i n
S e a f o o d
S t r a w b e r r y
S u g a r f r e e
W e d d i n g
M O R E ...


Measurements
Recipe help


Shopping:
Magazines







Flaxseed Bread

Yield 1 loaf

1 3/4 to 2 cups all-purpose flour
1 1/4 cups whole wheat flour
1 envelope (1/4 ounce or 2 1/4 tsp) Fleischmann's RapidRise Yeast
1 teaspoon salt
1/2 cup milk
1/4 cup water
3 tablespoons honey
1 tablespoon butter or margarine
1 large egg
1/4 cup flaxseeds
1 tablespoon butter or margarine, melted

In large bowl, combine 1 cup flour, whole wheat flour, undissolved yeast, and salt. Heat milk, water, honey, and butter until very warm (120 to 130 F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, flaxseed, and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover, let rest 10 minutes.

Roll dough to 12 x 8-inch rectangle. Beginning on short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 9 x 5-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/2 hours.

Bake at 350 F for 30 to 35 minutes or until done. Remove from pan; cool on wire rack. Brush with melted butter.

Nutrition Information Serving size : 1 / 12 of recipe: Calories : 180, Total fat : 4 g, Saturated fat : 1.5 g, Cholesterol : 25 mg, Sodium : 230 mg, Carbohydrates : 30 g, Dietary fiber : 2 g, Protein : 5 g
Source: Fleischmann's Yeast, a division of Burns Philp Food, Inc.

Yesterday's Recipe

print recipe - browse recipes

Home Wedding Cakes Cakes Job Board Cake Kits

Measurement Help & Conversions
Send mail to PastryWiz with questions or comments about this web site.
PastryWiz
TM Copyright