Whole Wheat Casserole Bread

Let’s make it

1. Combine the yeast and warm water in a 1-cup measure. Let stand for 5 minutes.
2. In a medium bowl, combine the yeast mixture, ½ cup all-purpose flour, whole-wheat flour, sugar, egg substitute, margarine and salt. Stir well.
3. Gradually stir in enough of the remaining ½ cup all-purpose flour to make a soft, sticky dough. Let sit for 15 minutes.
4. Shape into a ball and place in a round 1-quart casserole heavily coated with cooking spray.
5. Cover and let rise in a warm place, about 85°F, free from drafts, for 30 minutes or until doubled.
6. Bake at 375°F for about 25 minutes, until the loaf sounds hollow when tapped. Cover with foil during the last 10 minutes to prevent overbrowning.
7. Remove from the casserole immediately and cool on a wire rack.

From the complete review edition, page 25. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.