Tip Top Soup Bread

This bread is made with half whole wheat flour.  You could substitute the all purpose flour for King Arthur white whole wheat to make it even more GI friendly!

Tip Top Soup Bread

1 ¼ to 1 ½ cup all purpose flour
1 cup whole-wheat flour
¾ cup grated cheddar cheese
1 tbs. sugar
1 packed rapid rise yeast
1 tsp salt
1/2 tsp garlic powder
½ cup milk
¼ cup water

In a large bowl, combine ½ cup flour with whole-wheat flour, cheese, sugar, un-dissolved yeast, salt, and garlic powder. Heat milk and water until very warm (120 to 130). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 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 for ten minutes. Shape dough in a 5-inch ball and place on grease baking sheet. Cover; let rise in a warm, draft free place until doubled in size, about 1 hour.

Bake at 375 for 20 to 25 minutes or until done. Remove from sheet; cool on wire rack.


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