HONEY WHEAT CASSEROLE BREAD

1 1/2 cups all-purpose flour, divided use
1 cup whole wheat flour
3 tablespoons instant nonfat dry milk solids
2 tablespoons honey
2 tablespoons vegetable oil
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 cup hot water (120 to 130 degrees F)
1 tablespoon wheat germ, optional

Fit processor with steel blade. Measure 1/2 cup of the all-purpose flour, whole wheat flour, dry milk, honey, oil, yeast and salt into work bowl. Process until mixed, about 5 seconds.

Turn on processor and add water all at once through feed tube. Process until blended, about 30 seconds.

Turn on processor and add remaining 1 cup flour, 1/4 cup at a time, through feed tube. Process 5 to 10 seconds after each addition. (If food processor sounds strained and/or motor slows down or stops, turn off processor immediately and stir any remaining flour into batter by hand.)

Pour batter into greased 1 1/2.quart baking dish. Sprinkle wheat germ over batter, if desired. Let stand in warm place (85 degrees F) until almost doubled, about 45 minutes.

Heat oven to 375 degrees F.

Bake until wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool 10 minutes. Remove bread from baking dish and cool on wire rack.

From: Recipelink.com
Source: Recipe booklet: Fast and Easy Breads and Quick Breads with Your Food Processor, Favorite Recipes Magazine, No. 16, 1986