Flaxseed Bread

Flaxseed Bread

Yield 1 loaf

1 3/4 to 2 cups all-purpose flour
1 1/4 cups whole wheat flour
1 envelope (1/4 ounce or 2 1/4 tsp) Fleischmann’s RapidRise Yeast
1 teaspoon salt
1/2 cup milk
1/4 cup water
3 tablespoons honey
1 tablespoon butter or margarine
1 large egg
1/4 cup flaxseeds
1 tablespoon butter or margarine, melted

In large bowl, combine 1 cup flour, whole wheat flour, undissolved yeast, and salt. Heat milk, water, honey, and butter until very warm (120 to 130 F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, flaxseed, and 1/2 cup flour; beat 2 minutes at high speed. 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.

Roll dough to 12 x 8-inch rectangle. Beginning on short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 9 x 5-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/2 hours.

Bake at 350 F for 30 to 35 minutes or until done. Remove from pan; cool on wire rack. Brush with melted butter.

Tomato Herb Bread

Large loaf

Tomato juice 1 1/8 cups
Vegetable oil ( I use half Olive) 3 tablespoons
Sugar 1 1/2 tablespoons
2 1/3 tablespoons of your favorite herb, tarragon, Basil, Rosemary
Sun dried tomato (optional) 1 tablespoon
salt 3/4 tsp.
bread flour 3 cups
yeast 2 tsps ( I use rapid rise)

set to bread setting or set timer
or remove and make rolls and bake in oven