---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Corky’s Daily Bread
  Categories: Corky, Breads, Good
       Yield: 1 servings
  
       3 c  Unbleached flour
       1 c  Whole wheat flour
     1/2 c  Nonfat milk powder
   1 1/4 c  Warm water (85 deg for
            Regular yeast, 100 deg for
            Rapid rise)
       1 tb Molasses
       1 pk Yeast
       1 ts Coarse salt or 3/4 tsp table
            Salt
     1/4 ts Ascorbic acid crystals (such
            As Fruit Fresh or
            EverFresh)
       1 tb Vegetable oil
       1    Egg white
  
   Proof yeast in 1/2 c of warm water with molasses.  Add
   yeast mixture to 2 cups of unbleached flour along with
   1/2 c more of the warm water.  Mix, either by hand or
   with an electric mixer, until the gluten is well
   developed, about two min.  Mix remaining 1/4 c water
   with last four ingredients and add to first mixture
   along with the whole wheat flour and dry milk.  Mix
   until well combined (this can also be done by hand or
   with an electric mixer).  Turn out on a WELL floured
   board and knead, adding additional flour as necessary,
   until you have a slightly sticky, satiny dough.  Form
   dough into a ball and place in an oiled bowl to rise
   until doubled in bulk.  Punch dough down and form into
   a loaf and place in an oiled 5X9 bread pan.  Cover
   with a towel and allow to rise until doubled in bulk
   (the dough will rise well above the top of the pan).
   Place loaf into a preheated 425 deg. oven and bake for
   10 min.  Reduce oven temp to 350 deg and bake an
   additional 25 min.  Allow to cool before slicing.
  
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