Yield: 1 loaf
|2½ teaspoon||Active dry yeast|
|3 cups||Whole wheat flour|
|2 tablespoons||Nonfat skim milk|
|1¼ cup||Warm water (105F-115F)|
Press SELECT for Whole Grain
Press BAKING CONTROL for Light. Press START. Tent a piece of aluminum foil, shiny side down, over glass dome at start of Baking. Remove when Cooling begins. Bread will be ready in 4 hours and 10 minutes.
from Easy Baking by Claudia Burns and Tom Lacalamita (came with the Welbilt) typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 05-01-95