WHOLE WHEAT BUBBLE LOAF

2 1/2 cups Pillsbury’s Bread Flour, divided use
2 tablespoons sugar
1 1/2 teaspoons salt
1 pkg. active dry yeast
1 1/4 cups milk
2 tablespoons margarine or butter
1 egg
1 1/2 cups Pillsbury’s Whole Wheat Flour
1/4 cup margarine or butter, melted
4 teaspoons sesame seed

Generously grease one 2-quart deep casserole dish (for casserole loaf) or two (8x4.inch) loaf pans.

Lightly spoon bread flour into measuring cup; level off. In large bowl, combine 1 cup bread flour, sugar, salt and yeast; blend well. Set aside.

In small saucepan, heat milk and 2 tablespoons margarine until very warm (120 to 130 degrees F). Add warm liquid and egg to flour mixture. Mix at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in whole wheat flour to form a stiff dough. On floured surface, knead in 1 to 1 1/2 cups bread flour until dough is smooth and elastic, 10 minutes. Place in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 1 to 1 1/2 hours.

Punch down dough. Let rest on counter, covered with inverted bowl, for 15 minutes.

Using sharp knife or scissors, cut dough into 30 to 40 walnut-size pieces.

FOR CASSEROLE LOAF:
Place half of dough pieces in prepared dish; drizzle with 2 tablespoons melted margarine, sprinkle with 2 teaspoons sesame seed. Repeat with remaining dough pieces, margarine and sesame seed. Cover; let rise in warm place until light and doubled in size, 40 to 60 minutes.

FOR TWO 8X4-INCH LOAVES:
Place one-fourth of the dough pieces in one pan; drizzle with 1 tablespoon melted margarine; sprinkle with 1 teaspoon sesame seed. Top with another one-fourth of the dough pieces, margarine and sesame seed. Repeat with second pan. Cover; let rise in warm place until light and doubled in size, 40 to 60 minutes.

WHEN READY TO BAKE:
Heat oven to 400 degrees F.

Bake for 25 to 35 minutes or until loaf sounds hollow when lightly tapped. Cool 5 minutes; remove from pan. Pull apart to serve.

Makes 1 or 2 loaves
From: Recipelink.com
Source: Recipe booklet: Pillsbury's Better for Bread Flour Cookbook, The Pillsbury Company, 1979