Whole Wheat Honey Bread
To test whether your yeast is active, combine it with the 1/2 cup warm milk called for in the recipe and 1 teaspoon honey. If the mixture swells and bubbles within 5 minutes, the yeast is active.
1 3/4 cup all-purpose flour, divided
1 1/2 cup whole wheat flour
1 tsp salt
1 package of fast-rising yeast
1/2 cup milk
1/2 cup water
1/4 cup honey
2 Tbsp margarine
1 egg white
1 Tbsp cold water
Combine 3/4 cup all-purpose flour, whole wheat flour, salt and yeast in a large bowl. Heat milk, water, honey and margarine to 130 F or until hot to the touch. Add milk mixture to flour mixture; stir well.
Add remaining flour to make a soft but not sticky dough. Knead dough on a floured surface until springy, about 5 minutes. Roll into an 8 x 15-inch rectangle; roll up from the long side.
Pinch seams of loaf to securely close; place on a baking sheet. Cover loaf with a towel. Let rise in a warm place for 20 minutes. Preheat oven to 400°F.
Combine egg white and cold water in a small bowl with a fork. With a serrated knife, make 4 diagonal slashes in top of loaf. Brush egg white mixture over loaf. Bake about 25 minutes.
Place a damp dish towel underneath the pastry board before kneading the dough. This will prevent the board from sliding around on the countertop.