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Recipe of the month

Greek Wrap

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Ingredients:
2 packages active dry yeast
2 teaspoons sugar, divided
1/2 cup warm water (105° - 115°F)
2 1/4 to 2 1/2 cups all-purpose flour
2 1/4 to 2 1/2 cups whole wheat flour
1 1/2 cups warm fat-free milk (105° - 115°F), divided
4 tablespoons butter or margarine, divided
1 teaspoon salt, divided

Directions: Preheat oven to 350°F.

In a large mixing bowl, dissolve 1 package of yeast and 1 teaspoon sugar in ¼ cup water. In second mixing bowl, dissolve the remaining yeast, sugar and water; let yeast sit 5 minutes.

Add to cups all-purpose flour, ¾ cup milk, 2 tablespoons butter and ½ teaspoon of salt to the first bowl. In the second bowl add 2 cups whole wheat flour, ¾ cup milk, 2 tablespoons butter and ½-teaspoon salt.

Take the first bowl and stir in enough of the remaining all-purpose flour to make a soft dough; do the same with the second bowl using enough of the remaining whole wheat flour stirred in to make a soft dough.

Knead each dough 8 to 10 minutes or until smooth and elastic. Place each dough in separate bowls that have been greased; cover, let rise until doubled in size. Punch down each dough.

Divide the dough (white and whole wheat), and shape a piece of each and twist together for a two-toned breadstick. If using bread tube pans, place two to four pieces of each dough in pans, following pan instructions.

Bake in oven following instructions for tube pan baking. Bake breadsticks approximately 15 to 18 minutes or until golden brown.

Servings: Makes 3 loaves/approximately 40 slices

Calories/Serving: 81 calories/slice

Nutrition: One slice of bread provides approximately: 81 calories, 3 g protein, 14 g carbohydrates, 1 g fiber, 2 g fat (1 g saturated), 4 mg cholesterol, 25 mcg folate, 1 g iron and 83 mg sodium.

Source: Wheat Foods Council

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Recipe Details