1 package (1/4 ounce) active dry yeast
3 cups warm water (110°F to 115°F), divided
3/4 cup canola oil
1/2 cup Sugarlesse™
1 tablespoon salt
5 to 5-1/2 cups all-purpose flour
3 cups whole wheat flour
In a large bowl, dissolve yeast in 3/4 cup warm water. Add the oil, Sugarlesse™, salt and remaining water. Combine flours; add 3 cups of flour to mixture. Beat until smooth. Add enough of the remaining flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in two greased 9 inch x 5 inch loaf pans. Cover and let rise till doubled, about 30 minutes.
Bake at 350°F for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks.
Yield: 2 loaves (16 slices each)
Main Dishes, Side Dishes, and Breads. Made Healthy for You
Thankfully, most of the main and side dishes, breads, biscuits, and salads don’t have sugar in them -as yet. Why say “as yet?” Because even traditional Asian foods, like kimchi, are now made, at least in the US, with GMO high fructose corn syrup or sugar. So is - to my dismay - sushi, the fast food of Japan, in many Japanese restaurants. What’s healthy about that?