Yield
24 wedges.

How to Make It

Step 1

Combine first 4 ingredients in a 2-cup liquid measuring cup; let stand 5 minutes. Stir in apple butter. Combine yeast mixture, bread flour, and next 3 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until well blended.

Step 2

Sprinkle wheat germ evenly over work surface. Turn dough out onto surface, and knead until smooth and elastic (about 10 minutes). Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 50 minutes or until doubled in bulk.

Step 3

Punch dough down, and shape into an 8-inch round loaf. Place loaf on a baking sheet coated with cooking spray. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. Brush loaf with milk. Bake at 425° for 10 minutes. Reduce oven temperature to 375°, and bake 10 additional minutes or until loaf sounds hollow when tapped. Remove loaf from baking sheet immediately; cool on a wire rack. Cut loaf into wedges.

Oxmoor House Cooking Light Collection

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