2 cups water (80° – 85°F)
2 tablespoons unsalted butter
¼ cup sour cream
¼ cup honey
2 teaspoons salt
2 tablespoons Italian seasoning
2 garlic cloves (1 tablespoon), minced
2 tablespoons grated Parmesan cheese
1 cup quick-cooking oats
3 cups King Arthur 100% Whole Wheat Flour
1- 1 ¼ cups King Arthur Unbleached Bread Flour, divided
2 tablespoons vital wheat gluten
1 (¼ ounce) package rapid rise yeast
1 tablespoon grated Parmesan cheese, divided
1 tablespoon Italian seasoning, divided
- Layer ingredients into bread machine in order given. Set the bread machine on DOUGH cycle. Check the dough after 5 minutes. Dough should form a soft ball around the kneading blade. Add water sparingly. If dough is too dry, add water sparingly. If dough is too wet, add more flour, 1 tablespoon at a time.
- When cycle is done, remove dough from machine. Divide dough in half. Roll each half of dough into a 12 x 8-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place loaves, seam-side down, into two greased 8 ½ x 4 ½-inch loaf pans. Sprinkle tops of loaves with grated Parmesan cheese and Italian seasoning.
- Cover; let loaves rise until double in size, 45 to 60 minutes. Bake in preheated 375°F oven 40 to 45 minutes or until done. Tent the bread loosely with foil if the bread browns too quickly. Remove from pans; cool on wire rack.
2 loaves, 16 slices each.
One slice provides approximately 94 calories; 3 g protein; 16 g carbohydrates; 2 g dietary fiber; 2 g fat (1 g saturated); 4 mg cholesterol; 20 mcg folate, 1 mg iron and 159 mg sodium.