Recipe - Easy Multigrain Bread

1 pack Active dry yeast
(I use bulk and use two
scant tablespoons)
1 One fourth cup Warm water; 105115F
2 cup Allpurpose flour
2 tablespoon Honey
2 tablespoon Margarine; softened
1 teaspoon Salt
1 cup Whole wheat flour
One half cup Uncooked mixed grain hot
cereal (dry) (I
use cornmeal and
oatmeal, One fourth c
And sometimes replace some
of the all
Purpose flour with
More cereal.

Dissolve yeast in warm water in large bowl. Add all purpose flour, honey,
margarine and salt. Beat on low speed 30 seconds, scraping bowl constantly.
Beat on medium speed 2 minutes, scraping bowl occasionally (or beat 300
vigourous strokes by hand). Stir in whole wheat flour and cereal until well
blended. Scrape batter from side of bowl. Cover and let rise in warm place
4045 minutes or unitl almost double.

Spray loaf pan, 9x5x3 or 8 One half x 4 One half x 2 One half inches, with nonstick
cooking spray. Stir down batter by beating about 25 strokes. Spread batter
in pan. Smooth and pat batter, using floured hand. Cover and let rise in
warm place about 30 minutes or until double. (Batter is ready if
indentation remains when touched with floured finger).

Heat oven to 375 degrees fahrenheit. Bake 35 to 40 minutes or until loaf
sounds hollow when tapped. Remove loaf from pan; cool on wire rack.

This recipe came from:

Betty Crocker's LowFat, LowCholesterol Cookbook, published by Prentice
Hall Press, New York in 1991. The recipe is on page 149.

From: mpayne@morgan.ucs.mun.ca (Michelle Payne)
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Betty Crocker's LowFat, LowCholesterol Cookbook