Kittencals Light Whole Wheat Bread Recipes

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LIGHT WHOLE WHEAT BREAD (BREAD MACHINE)

This bread recipe was in a booklet I got with my bread machine (made by Salton). The booklet is called "Healthy Bread Recipes." I modified the original recipe to produce this bread. It's very tasty! This is for a 2 pound loaf of bread.

Provided by aceofkittens

Categories     Breads

Time 3h40m

Yield 1 loaf, 18-20 serving(s)

Number Of Ingredients 9



Light Whole Wheat Bread (Bread Machine) image

Steps:

  • Combine ingredients in the breadmaker using the order required by the particular breadmaker.
  • Use "Whole Wheat" setting.

Nutrition Facts : Calories 105.1, Fat 1.3, SaturatedFat 0.1, Sodium 66.6, Carbohydrate 20.9, Fiber 2.3, Sugar 2.1, Protein 3.4

1 3/4 cups warm water
1 tablespoon canola oil
3 tablespoons grade b maple syrup
1/2 teaspoon salt
2 1/4 cups whole wheat flour
1 1/4 cups all-purpose flour
1/3 cup rolled oats
1/3 cup gluten
2 teaspoons active dry yeast

KITTENCAL'S LIGHT WHOLE WHEAT BREAD

For me this is the best recipe whole wheat bread it has never failed me yet, I most always add in a couple tablespoons of yellow cornmeal, it gives the bread flavor and crunch, also for a savory flavor add in a teaspoon of dried Italian seasoning and some garlic powder, this will make two smaller loaves or you can make one large loaf of bread and bake in a 9x5-inch bread pan

Provided by Kittencalrecipezazz

Categories     Yeast Breads

Time 3h25m

Yield 2 loaves

Number Of Ingredients 10



Kittencal's Light Whole Wheat Bread image

Steps:

  • Grease two dark metal 8 x 4-inch loaf/bread pans.
  • Fit a heavy-duty stand mixer with kneader blade.
  • Place both flours into the stainless steel mixing bowl set aside.
  • Place 1/2 cup milk, 3 tablespoons butter, 2 teaspoons salt and 2-1/2 tablespoons sugar in a small saucepan; heat on top of the stove over medium heat, stirring constantly with a spoon until the sugar and salt is dissolved and the butter has melted (do not boil the milk and the butter does not have to be completely melted) remove and let cool until lukewarm (I place the saucepan in the fridge to speed up the cooling process).
  • When the milk has cooled to luke-warm pour into the mixing bowl with the flour; cover with a towel to keep the milk warm.
  • In a small cup or bowl mix the 2 teaspoons sugar with the warm water until dissolved.
  • Add in 1 tablespoon plus 1/2 teaspoon dry yeast and stir briefly.
  • Cover with a tea towel and proof the yeast for 8-10 minutes or until foamy.
  • After the yeast if proofed add into the bowl with the flour and the milk mixture. Start kneading adding in more flour a tablespoon at a time as needed to create a soft smooth semi-sticky dough.
  • Remove the dough to a lightly-floured surface and let rest covered with a clean tea towel for 5 minutes.
  • Gather up the dough and knead gently for about 15 seconds (the dough will come together nicely).
  • Generously oil a large glass or stainless steel bowl.
  • Place the dough in the bowl; turn to coat the dough with oil.
  • Cover with plastic wrap or a clean tea towel and let the dough rise in a warm place for 1 hour, or until doubled (it might take more or less time depending on the temperature of your kitchen).
  • Punch down the dough then slice into two equal pieces.
  • Place the dough onto a very lightly floured surface cover one pie with a clean tea towel.
  • Using your hands flatten/pat out one piece the dough to about 12x8-inches (does not have to be the exact size).
  • Roll up tightly then tuck the sides under to fit a 8x4-inch greased loaf pan.
  • Repeat with the remaining dough.
  • Cover with a clean tea towel in a warm place for about 30-35 minutes (depending on the temperature of your kitchen).
  • Set oven to 375°F.
  • Bake for about 25 minutes, or until the top is golden dark brown.

1/2 cup milk
3 tablespoons butter
2 teaspoons salt
2 1/2 tablespoons sugar
1 1/2 cups water
2 teaspoons sugar
1 tablespoon dry yeast
1/2 teaspoon dry yeast (or use 2 packages yeast)
2 cups whole wheat bread flour
2 cups white flour (more as needed, US residents use white bread bread flour, Canadian residents can use all-purpose)

KITTENCAL'S ITALIAN-STYLE BREAD

If you are in Canada use white all purpose, in U.S. use white bread flour for this recipe, I have made this bread successfully using half white and half whole wheat bread flour! This recipe can also be made by hand, although I have never tried it I imagine that the dough could also be kneaded in a bread machine and then shaped and baked in the oven. This is a delicious spongy-textured bread that goes perfect with a spaghetti or pasta dinner. I sometimes like to add in about 1 tablespoon dried Italian seasoning into the dough when kneading for a herbed flavor, you can also add in about 1/4 cup grated parmesan cheese if desired, also vegetable or Canola can be used in place of olive oil, but olive oil is better! You can make two smaller loaves or shape into one larger loaf! I use only 1 teaspoon salt for this bread just personal preference, for some it might be on the "bland" side so you might want to increase the salt to 1-1/4 teaspoons. This dough makes a great focaccia also, just omit the cornmeal --- for pan greasing see my recipe#78579

Provided by Kittencalrecipezazz

Categories     Yeast Breads

Time 2h17m

Yield 2 loaves

Number Of Ingredients 10



Kittencal's Italian-Style Bread image

Steps:

  • Prepare a heavy-duty stand mixer with the kneading attachment.
  • Pour in 2-1/2 cups flour, cornmeal, 2 teaspoons sugar, olive oil and salt into the stainless steel mixing bowl.
  • In a measuring cup proof the yeast with 1-1/4 cups warm water and 1 teaspoon sugar for about 8-10 minutes or until foamy.
  • Pour the water/yeast mixture into the bowl with the flour mixture in it, then start kneading adding in more flour 1 tablespoon at a time until the dough leaves the sides of the bowl, and dough is soft and smooth not sticky and wet (kneading should take about 6-8 minutes).
  • Transfer the dough into an oiled bowl.
  • Cover and let rise in a warm place for about 45-50 minutes, or until doubled (watch the dough closely since you are using a smaller amount of flour, and using 3 teaspoons of yeast, the dough rises a little quicker!).
  • Punch down; cover and let rest for about 10-12 minutes in the bowl (this is important, the dough must rest for 10-12 minutes after punching down and before shaping!).
  • Transfer the dough onto a lightly-floured surface and evenly divide in half.
  • Shape each half into a thin 10-12-inch long loaf (or you can shape in one thicker shorter loaf if desired).
  • Place the shaped loaves onto a 15 x 10-inch baking sheet that has been lighly greased and then sprinkled with about 2 tablespoons cornmeal.
  • Cover with a clean tea towel and let rise for about 25-30 minutes.
  • Spray the tops of the bread with cooking spray (I use Pam olive oil spray for this).
  • Bake at 400°F for about 20-22 minutes for 2 small long loaves, or until golden brown (adjust baking time longer for 1 large loaf).
  • Cool on a wire rack.

Nutrition Facts : Calories 912.9, Fat 16.3, SaturatedFat 2.3, Sodium 1179.4, Carbohydrate 166.3, Fiber 7.7, Sugar 6.9, Protein 23.2

3 teaspoons dry yeast
1 teaspoon sugar
1 1/4 cups warm water
3 cups all-purpose white flour (more if needed, use bread flour for U.S.)
3 tablespoons cornmeal (can use yellow or white cornmeal)
2 teaspoons sugar
2 tablespoons olive oil
1 teaspoon salt
cooking spray
2 tablespoons cornmeal

HEALTHY WHOLE WHEAT PITA BREAD (NO OIL OR SUGAR)

Just 4 ingredients...and the salt is optional! Please note that the cooking time includes a 30 minute rising. The kneading times given are for an electric mixer (I use my Bosch), so it will take a little longer if you do it by hand. You can easily turn these into herbed pitas by simply adding in some of your favorite herbs (fresh or dried) while you're kneading the dough. EDITED TO ADD: You need to add only the amount of flour necessary to clean the sides of the bowl. So, you might not need all of the flour listed. Also, this is a flatbread, so it will not rise a lot - not at all like regular yeast bread. It is also important to preheat the oven and just before you put the pitas in, flip them over. That is what causes them to puff. This recipe works very well, we use it all of the time and love it! But, it is one of those that really needs to be followed step by step. You're welcome to zmail me if you have any trouble!!

Provided by Annisette

Categories     Yeast Breads

Time 55m

Yield 10 pitas

Number Of Ingredients 4



Healthy Whole Wheat Pita Bread (No Oil or Sugar) image

Steps:

  • Preheat oven to 500°F.
  • Sift together 2 cups of flour and the yeast.
  • Add water and salt and mix well.
  • Gradually add in the remaining flour just until the dough begins to clean the sides of the bowl. Once this happens, stop adding flour (so, you might not use all the flour the recipe calls for.).
  • Knead the dough for about 4 or 5 minutes, or until dough is smooth and elastic. (While you're kneading, you can get creative and add in some herbs or spices, but only if you want to do that). Be careful not to over-knead the dough.
  • Form dough into 10 balls.
  • On a floured surface, roll each ball into a 5-6 inch circle, about 1/4 inch thick. (Be sure to sprinkle a little flour on both sides to prevent sticking).
  • Place on a non-stick baking sheet and allow to rise 30 minutes, or until slightly raised.
  • Just before you place the pan in the oven, flip each pita over on its other side.
  • Bake on the bottom rack of the oven for 5 minutes. (The instant hot heat will help them puff up).
  • When the pitas come out of the oven they will be hard, but they will soften as the cool.
  • Store them, while they're still warm, in plastic baggies or an airtight container.
  • Cut the pitas in half crosswise and stuff with your favorite fillings (beans and rice, taco fixings, thick stews, curries - anything goes).
  • Pitas can be reheated in a 350°F oven or in the microwave.

4 cups whole wheat flour (or 2 cups whole wheat flour and 2 cups all-purpose flour)
1 tablespoon dry yeast
1 1/4 cups warm water (120-130F degrees)
1/2 teaspoon salt (optional)

KITTENCAL'S WHITE CAKE

7-Up or Sprite is the secret ingredient that takes this cake to another level, do not allow the soda to go flat pour right from the bottle or can --- this cake bakes out beautiful with no dark over cooked edges --- I recommend to use diet soda regular is too sweet but regular will work fine also ---this also may be baked in two 8-inch round cake pans and it makes the perfect wedding cake!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 5



Kittencal's White Cake image

Steps:

  • Set oven to 350 degrees F (set oven rack to second-lowest position).
  • Mix all ingredients in a bowl on low speed until blended (about 30 seconds).
  • Beat at medium speed for 2 minutes more.
  • Pour the batter into a greased 13 x 9-inch baking pan (the batter will be quite thick so you will need to spread out with back of a spoon).
  • Bake for about 30 minutes or until cake tests done.

Nutrition Facts : Calories 278.8, Fat 14.5, SaturatedFat 3.7, Cholesterol 10, Sodium 318.4, Carbohydrate 34.1, Fiber 0.4, Sugar 24.1, Protein 3.5

1 (18 ounce) package moist deluxe white cake mix (such as Duncan Hines Moist Deluxe Classic White Cake Mix)
1/3 cup diet lemon-lime soda (such as diet 7-Up or Sprite)
1/3 cup vegetable oil
4 large egg whites
1 cup sour cream

EASY 100% WHOLE WHEAT BREAD

This is a foolproof, beginner 100% whole wheat bread, easy to make with a stand mixer like a Kitchenaid®.

Provided by Mme Rocha

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 3h50m

Yield 12

Number Of Ingredients 6



Easy 100% Whole Wheat Bread image

Steps:

  • Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes.
  • Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes.
  • Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combined and not sticking to the sides of the bowl, about 7 minutes. Cover the bowl with a towel and let rest for 15 minutes.
  • Meanwhile, prepare a 9x5-inch loaf pan with parchment paper. Flour a surface to work the dough.
  • Place the dough onto the floured work surface and shape into a loaf. Use more flour if necessary. Place into the prepared loaf pan.
  • Let shaped dough sit in a warm place until it has risen over the top of the pan, about 1 hour.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.

Nutrition Facts : Calories 140 calories, Carbohydrate 28.4 g, Fat 1.8 g, Fiber 4.3 g, Protein 4.9 g, SaturatedFat 0.3 g, Sodium 149.7 mg, Sugar 3 g

1 ¾ cups warm water
2 tablespoons honey
¾ teaspoon active dry yeast
3 ½ cups whole wheat flour, or more as needed, divided
1 tablespoon olive oil
1 teaspoon sea salt

MOIST, LIGHT, & FLUFFY WHOLE WHEAT BREAD

After trying Kim's (my sister-in-law) moist wheat bread, I HAD to have the recipe! It was delish! You HAVE to follow this recipe to a "T" if you want it to be moist, light, & fluffy... Don't substitute or skip any of the ingredients. I had to order the SAF yeast and Dough Enhancer from www.beprepared.com (which took a few days to get delivered, but it was worth it). The vital wheat gluten is VITAL! This is the best whole wheat bread I've ever eaten - even better than specialty bread store's bread!

Provided by Sweet Chef Shelly

Categories     Yeast Breads

Time 40m

Yield 3 loaves, 48 serving(s)

Number Of Ingredients 9



Moist, Light, & Fluffy Whole Wheat Bread image

Steps:

  • In a medium-sized bowl, put 4 cups of the flour, the yeast, the dough enhancer, the vital wheat gluten, and the salt.
  • In the mixer bowl (I mix mine in a Bosch mixer), put water, oil, honey, and lecithin.
  • Add the dry ingredients from the bowl to the liquid in the mixer bowl.
  • Beat with wire attachment until it forms a smooth batter. (About 3 minutes.)
  • Place the dough hook on the mixer.
  • Gradually add more flour and mix until it forms a soft dough. Continue mixing for about 10 minutes to knead the dough.
  • Remove the dough from the bowl and form it into 3 loaves.
  • Place in PAM-sprayed bread pans and spray the top of the loaves with PAM and allow to rise for about one hour.
  • Preheat your oven to 350* and Bake for 20-25 minutes or until golden brown.
  • ** If you don't use all white-wheat flour, cut down on the baking time as it will brown more quickly. **You can use red wheat flour, but it is slightly heavier. I prefer using all white wheat flour or 1/2 white wheat and 1/2 red wheat flour, but any flour will work.

8 -9 cups whole wheat flour (divided)
1 1/2 tablespoons saf instant yeast
1 1/2 tablespoons dough enhancer
3 tablespoons vital wheat gluten
1 tablespoon salt
3 cups warm water (114* - 116*)
1/2 cup vegetable oil (I use light-tasting olive oil)
1/2 cup honey
1 tablespoon liquid lecithin (found at health food stores)

KITTENCAL'S SOFT WHITE BAGUETTE-STYLE BREAD

If you are looking for a wonderful tender no-fail bread that you do not have to bother shaping into bread pans, then this is one that is fantastic! It is so simple to make on a heavy-duty stand mixer, although I have never tried this on a bread machine, I think you might just have good results that way also.

Provided by Kittencalrecipezazz

Categories     Yeast Breads

Time 2h25m

Yield 1 loaf

Number Of Ingredients 10



Kittencal's Soft White Baguette-Style Bread image

Steps:

  • Prepare one large cookie sheet lined with foil and sprayed with non-stick cooking spray or sprinkled with yellow cornmeal.
  • Attach the kneader blade to a heavy-duty stand mixer.
  • In the stainless steel bowl, dump 3 cups flour (to start) 1 teaspoon salt and 1 tablespoon sugar.
  • Melt the butter or Crisco shortening in the microwave for about 22 seconds then dump into the bowl with the flour, sugar and salt.
  • In a small cup add in the yeast with 1 teaspoon sugar in 1-1/4 cups warm water; cover with small clean cloth, and proof the yeast for 8-10 minutes, stirring just once with a small spoon or whisk (if the yeast doesn't foam discard and start again).
  • After 10 minutes, add in the yeast/water mixture into the bowl and start kneading, adding in more flour as needed to create a soft semi-sticky dough (careful not to add in too much flour, as this will create a heavy bread!).
  • Knead for 7-8 minutes, or until dough is the right texture and is smooth.
  • Remove dough from the bowl, and let sit on a lightly floured surface covered with a clean tea towel for 10 minutes (this is important!).
  • After 10 minutes, knead very gently (dough will come together nicely).
  • Form into a semi-round ball.
  • Grease a large glass bowl (I just use the same stainless steel bowl that I made the dough in).
  • Place the dough in the oiled bowl; cover with a clean tea towel and set in a warm place to rise aproximmately 1 hour.
  • Punch down dough and remove to a floured surface.
  • At this point you may cut the dough in half to make two small long breads, or keep into one piece for one large loaf.
  • Using hands shape into a rectangle (no need to use a rolling pin this dough will shape very easy).
  • Roll up tightly then seal all edges.
  • Cover the shaped loaf/s with a clean dry tea towel, and let rise for about 30-35 minutes in a warm place.
  • After rising set oven to 375 degrees F.
  • In a small cup whisk/mix together 1 egg white with 1 teaspoon cold water.
  • Lightly brush the egg white mixture over the dough, then sprinkle with sesame seeds if desired.
  • Bake for 25-33 minutes, or until bread is golden brown and sounds hollow when tapped.
  • Delicious!

Nutrition Facts : Calories 1689.8, Fat 27.7, SaturatedFat 15.3, Cholesterol 61.1, Sodium 2605.9, Carbohydrate 308.2, Fiber 13.3, Sugar 18, Protein 47.4

1 1/4 cups warm water
1 teaspoon sugar
1 tablespoon dry yeast
2 tablespoons margarine or 2 tablespoons shortening
1 teaspoon salt
1 tablespoon sugar
3 -4 cups flour
1 egg white
1 teaspoon cold water
sesame seeds

KITTENCAL'S 60% WHOLE WHEAT ROLLS

These are really good buns, I make them often, I use Robin Hood Multigrain bread flour to make them but any whole wheat bread flour will do, if you live in the U.S.A then use white bread flour, in Canada just use all purpose. I usually get around 12 large buns, the yield is only estimated depending on how large you make the buns.

Provided by Kittencalrecipezazz

Categories     Yeast Breads

Time 3h35m

Yield 12 serving(s)

Number Of Ingredients 9



Kittencal's 60% Whole Wheat Rolls image

Steps:

  • In a small saucepan, heat the 1/2 cup whole milk with 3 tbsp sugar, salt and 4 tablespoons butter until the milk is warmed (not hot!) and the butter is almost melted (the butter does not have to melt completely) set aside and cool until lukewarm.
  • Proof the yeast with 1 tsp sugar in the 1-1/4 cups warm water for 10 minutes until foamy.
  • Using a heavy-duty mixer, fitted with the kneader attachment, to the bowl add in 3 cups whole wheat flour and 1 cup white flour with warm milk/butter mixture and the proofed yeast.
  • Mix for 2 minutes, then start adding in more flour if needed to create a soft smooth dough that holds around the kneader blade, knead for 5-8 minutes (adjusting flour).
  • Remove the dough and let rest 10 minutes on the counter, covered with a clean tea towel.
  • After 10 minutes, lightly knead the dough into a ball, and then place in a well-oiled bowl.
  • Cover with plastic wrap and let rise in a warm place for about 1 hour or until doubled in size (if you are oven-rising this should take about 1 hour).
  • Remove and punch down dough.
  • Shape into 12 balls (depending on what size you make them).
  • Cover and rise again for 30-35 minutes.
  • Brush the tops and sides gently using a pastry brush with the egg/water mix, sprinkle with sesame seeds (if using).
  • Bake for 25-30 minutes, or until they are a deep golden brown, and sound hollow when tapped.

1/2 cup milk
1 1/2 teaspoons salt
3 tablespoons sugar
4 tablespoons butter
3 cups multigrain whole wheat bread flour (or use just whole wheat bread flour)
1 cup white flour (more if needed, use bread flour for the U.S.)
1 1/4 cups warm water
1 teaspoon sugar
1 tablespoon dry yeast

KITTENCAL'S OLD FASHIONED WHITE BREAD

This recipe goes back years and I still make it today, the dough is a pleasure to work with and always produces a soft high delicious loaf of bread --- sometimes it's not the ingredients but the method used, I have been baking bread for long enough to know all the secrets, follow the directions and I think you will be very pleased with this bread! --- Canadian members use all purpose white flour, for U.S. members use white bread flour --- I suggest to make this with a heavy-duty stand mixer but if you do not have one this can be made by hand --- just a tip, to create a perfect rising temperature for yeast bread/buns, just before you start making the recipe turn your stove on to 200 degrees F and leave it on for a couple of minutes then turn it off, you can rise your dough in the oven, works every time, but don't forget to turn the oven off or you will have to rise it at room temperature lol! --- this dough can be used for many different recipes, it makes a wonderful cinnamon-raisin swirl bread --- for pan greasing see my recipe#78579

Provided by Kittencalrecipezazz

Categories     Yeast Breads

Time 2h30m

Yield 1 (8x4-inch) bread

Number Of Ingredients 9



Kittencal's Old Fashioned White Bread image

Steps:

  • Fit a heavy-duty stand mixer with kneader blade.
  • In a small saucepan scald 1/2 cup milk with 2 tablespoons sugar and 2 teaspoons salt until very warm stirring with a spoon until no sugar or salt granules remain; set aside until luke-warm (for faster cooling place in the fridge for about 15-20 minutes on your top fridge shelf).
  • Place 4 cups white flour and 3 tablespoons shortening (or lard) in the stainless steel mixing bowl along with the warm milk mixture; cover bowl with a towel to keep the milk warm.
  • In a cup mix together 1-1/4 cups warm water with 2 teaspoons sugar, mix with a spoon until the sugar is dissolved; add in 1 tablespoon plus 1/2 teaspoon dry yeast, stir with a spoon for about 15 seconds.
  • Place a towel over the cup and proof for about 8-10 minutes or until foamy.
  • Place the water/yeast mixture in the bowl.
  • Start mixing/kneading add in more flour as needed to create a soft smooth dough (about 8 minutes).
  • Remove the dough to a very lightly floured surface; cover with a clean tea towel and let rest for about 5-8 minutes.
  • Gather up the dough and shape into a ball, then place in a large well greased bowl.
  • Cover with plastic wrap and let rise in a warm place for about 1 hour (I use my oven!).
  • Punch down the dough and place on a surface.
  • Using hands (not a rolling pin) flatten to a 10 x 14-inch rectangle (trust me this dough will shape beautifully, no need for a rolling pin!).
  • Roll the dough up tightly then seal the long seam.
  • Using a knife slice off the dough ends just enough to fit into your 8x4-inch pan, then pinch the dough ends together to seal (you can shape the two ends in a ball and freeze to make buns or discard the dough).
  • Place in a dark metal 8 x 4-inch bread pan.
  • Cover and let rise in a warm place for about 30-40 minutes or until doubled.
  • Bake in a 375 degree oven for about 25 minutes, or until golden brown.

1/2 cup milk
2 tablespoons sugar
1 1/2 teaspoons salt
4 -6 cups white flour (or as needed)
3 tablespoons shortening, room temperature (or use 3 tablespoons lard)
1 1/4 cups warm water
2 teaspoons sugar
1 tablespoon dry yeast
1/2 teaspoon dry yeast

LIGHT WHEAT BREAD (BREAD MACHINE)

Make and share this Light Wheat Bread (Bread Machine) recipe from Food.com.

Provided by papergoddess

Categories     Yeast Breads

Time 3h5m

Yield 1 loaf

Number Of Ingredients 8



Light Wheat Bread (Bread Machine) image

Steps:

  • Place ingredients in the order given in bread machine bucket.
  • Process on basic/white cycle, medium color crust setting.
  • I use warm (tepid) water and the rapid (3 hr) setting.
  • You can use 1 1/2 teaspoons yeast, but I've found that 2 teaspoons produces a fluffier loaf.

10 ounces warm water
1 1/2 tablespoons butter
2 cups white bread machine flour
1 cup whole wheat bread machine flour
1 teaspoon salt
2 tablespoons non-fat powdered milk
2 tablespoons sugar
1 1/2-2 teaspoons fleischmann bread machine yeast

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