Recipe #568  

Country Bread

Country Bread Recipe | Classic Breads | Makes 2 loaves

Makes 2 loaves

4 to 4-1/2 cups all-purpose flour
1/3 cup nonfat dry milk powder
2 envelopes Fleischmann's® RapidRise Yeast
1-1/2 teaspoons salt
1-1/4 cups water
1/2 cup plain yogurt
3 tablespoons Mazola® Vegetable Plus! Oil
1 beaten egg white
1 tablespoon cornmeal

Combine 1 cup flour, milk, undissolved yeast and salt in a large bowl. Heat water, yogurt and oil until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. 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.

Divide dough in half; roll to 15 x 10-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Brush loaves with egg white; sprinkle with cornmeal. With sharp knife, make slashes, 1/4-inch deep across top of each loaf. Bake at 400oF for 25 to 30 minutes or until done. Remove from sheet; cool on wire rack.

Nutritional Information:
Per Serving:
Serving size: 1 slice (1/24 of recipe)
Serving weight: 1.5 ounces (44 grams)
Calories 110; Total fat 2 g; Saturated fat 0 g; Cholesterol 0 mg; Sodium 160 mg; Carbohydrates 18 g; Dietary fiber less than 1 g; Sugars 1 g; Protein 3 g