Approximately 2 3/4 c. unbleached all-purpose flour, divided
1/4 c. whole wheat flour
1 pkg. active dry yeast
1 c. hot water (about 110 degrees)
2 tbsp. plus 2 tsp. reduced-calorie butter, softened
1 1/2 tsp. granulated sugar
1 1/2 tsp. salt

Salt may be cut to 1/2 teaspoon for low-salt diets.

In large mixing bowl, combine 1 1/4 cups unbleached flour, the whole wheat flour, and yeast. In small bowl, combine water, butter, sugar, and salt. Pour slowly into flour mixture and stir to combine. Add another 1/2 cup flour and beat with wooden spoon for about 4 minutes. With hands, work another 1/2 cup flour into dough until a soft mass is formed. Remaining 1/2 cup flour should be used as necessary during kneading to keep dough from sticking to work surface; knead about 12 minutes until it is smooth and elastic and springs back to the touch.

Invert bowl over dough and let dough "rest" for 15 minutes. Knead dough for about 45 seconds to depress air bubbles. Dough is now ready to shape as desired. Makes 28 oz. bread. Bake at 425 degrees for about 30 minutes or until brown.

Each 1 oz. serving provides 1 bread exchange. Per serving, 56 calories, 2 grams protein, 1 gram fat, 11 grams carbohydrates, 129 milligrams sodium.

This recipe also makes excellent cut-out rolls. After letting dough "rest, " roll out into a circle about 1/4 inch thick. Cut out with biscuit cutter, spray with butter-flavored Pam, place on pan and let rise approximately 1 hour or until double in size. Bake about 20 minutes in a preheated oven at 425 degrees.