Prep 10 mins
Cook 2 hrs
Nice bread for bread machine or by mixer. 2 points per slice
- 3⁄4 cup water, warm, 110 F
- 1 cup bread flour
- 1 cup whole wheat flour
- 2 tablespoons sugar
- 3⁄4 teaspoon table salt
- 2 teaspoons olive oil
- 1 tablespoon nonfat dry milk powder (instant form)
- 1⁄4 ounce active dry yeast, about 2 tsp
- Place dry ingredients in mixer bowl.
- Attach flat beater and mix for 30 sec. Change to dough hook.
- Set to speed 2. Add oil and then water slowly until bread pulls away from the side of the bowl. Knead 2 minutes until dough silky to touch.
- Shape into ball and place into oiled bowl, greasing the top of the dough. Cover.
- Let raise until doubled, 1 1/2-2 hours.
- Punch down. Knead 3 or 4 times. Shape and place into bread pan.
- Let rise until doubled, no more than 1" above bread pan.
- Bake at 350 degrees for 30-40 min until instant read thermometer reads 170 degrees of higher.
- Cover dough with foil tent if necessary to prevent over browning.
- Cool on wire rack.
- Place all ingredients in bread maker pan in order set by manufacturer.
- Bake on bread cycle.
I'M SO HAPPY...I found bread that I can have while I'm on weight watchers! My husband will be so happy, I told him I wouldn't be baking fresh bread as much as I was because I am dieting. Well, now I can, this bread is wonderful! I made mine into 6 rolls actually to use for sandwiches. They are the perfect size and and just under 3 points per roll. I counted 16 points for the entire loaf. Next time I will double it so I can get 12 rolls. I used my kitcheaid mixer and did it a little different than you suggested. I added the water to the yeast in the bowl first and let it proof for about 5 minutes. Then I added the sugar, salt, olive oil and dry milk, mixed that with the paddle. Then I added both flours and mixed again. I removed the paddle and added the dough hook and kneaded on speed #2 for almost 10 minutes. Then I let it rise covered for an hour. I then punched down the dough and made it into 6 rolls. I thought the dough was slightly dry, but I live in a dry area so I just rubbed a little oil on my hands and problem solved. I covered them again, let them rise another 45 minutes until they doubled again and then baked them for 30 minutes. Easy and perfect, just what I needed. Thanks so much I will be making these often!
Anyone know of a recipe ( like rye bread) for 1 pt ? ( the old weight watchers system ) . I bye the Light Rye Bread in the stores and that one is only 1 pt for 1 slice but I would love to make it instead.
OH MY GOODNESS!!!!! I don't know what to do! I've made this recipe 4 times and every time it turns out 2 inches tall and hard as a rock! What am I doing wrong??? ?