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Title: Millet-Orange Loaf
Categories: Bread Rolls
Yield: 1 Servings
| 2 1/4 | c | All-purpose flour - (to 2 3/4 cups) |
| 1 | c | Whole-wheat flour |
| 3 | tb | Millet or bulgur wheat |
| 1 | pk | Rapid-rise yeast |
| 1 1/2 | ts | Finely-shredded orange peel |
| 1 1/4 | ts | Salt |
| 1 1/4 | c | Water |
| 3 | tb | Honey |
| 1 | tb | Vegetable oil |
| No-stick cooking spray |
In a large bowl, combine 1 cup all-purpose flour, whole-wheat flour, millet, undissolved yeast, orange peel, and salt. Heat water, honey, and oil until very warm (120 to 130 degrees); stir into dry ingredients. Stir in enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Roll dough to 12- by 8-inch rectangle. Beginning at short end, roll up tightly. Pinch seam and ends to seal. Lightly coat a 9- by 5-inch loaf pan with cooking spray. Place dough, seam side down, in prepared pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 400 degrees for 30 to 35 minutes or until done. Remove from pan; cool on wire rack. This recipe yields 1 loaf (approximately 12 slices).
Content per Serving (1 slice): calories . . 170 protein . . 5 g total fat . . 2 g carbohydrates . . 34 g dietary fiber . . 2 g sodium . . 246 mg cholesterol . . 0 mg
Recipe Source: RISE UP TO GOOD NUTRITION WITH HOMEMADE BREAD (cookbooklet by mail) - Send a self-addressed, stamped, business-size envelope to Rise Up To Good Nutrition, Dept. CD, P. O. Box 7523, San Francisco, CA 94188-7523 As reprinted in the Jan/Feb, 1997 issue of Cookbook Digest
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy. com ~or- MAD-SQUAD@prodigy. net
07-24-1997
Posted to MM-Recipes Digest V4 #4 by Joan (clubok@nersp.nerdc.ufl.edu) on Sep 18, 1997
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