EASY NO-KNEAD WHEAT BREAD

Easy No-Knead Wheat Bread image

Provided by Betty Crocker Kitchens

Time 4h10m

Yield 24

Number Of Ingredients 9

2 cups whole wheat flour
1/2 cup sugar
1 teaspoon salt
2 packages regular active dry yeast (2 1/4 teaspoons)
1 cup warm water (120°F to 130°F)
1/2 cup butter, melted
3 eggs
2 to 2 1/2 cups Gold Medal™ all-purpose flour
Cornmeal

Steps:

In large bowl, mix whole wheat flour, sugar, salt and yeast. Add water, butter and eggs; beat with electric mixer on low speed 1 minute to moisten ingredients. Beat on medium speed 2 minutes. Stir in enough all-purpose flour to make a stiff dough. Cover tightly with plastic wrap; refrigerate at least 2 hours or up to 4 days.
Grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal, shaking off excess. Divide dough in half. (One half of dough can be shaped and baked; other half can be shaped and baked at another time.)
With floured hands, shape each half of dough into a smooth ball by stretching surface of dough around to bottom on all 4 sides; pinch bottom to seal. Place on cookie sheet. (If baking both loaves at same time, place on same cookie sheet about 5 inches apart.) Cover loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until doubled in size.
Heat oven to 375°F. Uncover dough; using serrated knife, carefully slash tic-tac-toe pattern on each loaf top. Sprinkle loaf lightly with flour. Bake 20 to 25 minutes or until loaves are golden brown. Immediately remove from cookie sheet to cooling rack; cool.

Nutrition Facts : Fat 1, ServingSize 1 Slice, TransFat 0 g