WHEAT GERM YOGURT BREAD

4 1/2 to 5 cups unsifted flour, divided use
1/3 cup instant nonfat dry milk solids
2 tablespoons sugar
2 teaspoons salt
2 packages Fleischmann's Active Dry Yeast
1 1/3 cups water
1/2 cup plain yogurt
2 tablespoons margarine
1/2 cup wheat germ

Mix 1 3/4 cups flour, dry milk solids, sugar, salt and undissolved yeast. Set aside

Heat water, yogurt, and margarine until liquids are very warm (120-130 degrees F). Margarine need not melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of mixer. Add 1/2 cup flour. Beat at high speed 2 minutes. Stir in wheat germ and enough additional flour to make a stiff dough.

On floured board knead until smooth, 4 to 5 minutes. Divide dough in half. Shape into 2 balls. Place on greased baking sheet. Cut a circle in the top of each 1/2-inch deep and 1-inch from outer edge. Cover; let rise in warm draft-free place 45 minutes.

Bake at 375 degrees F for 20 to 25 minutes, or until done. Remove from sheet and cool on racks.

Makes 2 loaves
From: Recipelink.com
Source: Recipe pamphlet: Fleischmann's Yeast Introduces 90 Minute Breads, not dated