Whole Weat Herb Bread

This bread is pretty easy and super yummy. I made it a few times within a week because the hubby loved it so much. The first time I made it I used all-purpose flour simply because I wasn't paying attention and it was still fabulous, which is what is pictured. The whole wheat version was better however. We loved eating this with the Carrabba's Bread Dipping SeasoningWhole Wheat Herb Bread

From: Treasury of Cooking Healthy

2/3 cup water
2/3 cup skim milk
2 tsp. sugar
2 tsp. active dry yeast
3 egg whites, lightly beaten
3 Tbs. olive oil
1 tsp. salt
1/2 tsp. dried basil
1/2 tsp. dried oregano leaves
4-4 1/2 cups whole wheat flour

Bring water to a boil in a small saucepan. Remove from heat; stir in milk and sugar. Let mixture cool to 110-115 degrees; add yeast. Mix well; let stand 10 minutes or until bubbly.

Combine egg whites, oil, salt, basil and oregano in a large bowl until well blended. Add yeast mixture; mix well. Add 4 cups flour, 1/2 cup at a time, mixing well after each addition, until dough is no longer sticky. Knead for about 5 minutes or until smooth and elastic, adding more flour if dough is sticky. Form into a ball. Place dough in a medium bowl sprayed with cooking spray. Turn dough so all sides are coated; cover with a towel. Let rise in warm place about 1 hour or until doubled in size.

Preheat oven to 350 degrees. Punch dough down and place on a lightly flour surface. Divide into 4 pieces and roll each piece into a ball. Lightly spray a cookie sheet with cooking spray. Place dough balls on prepared baking sheet. Bake 30-35 minutes until golden brown and loaves sound hollow when tapped with your finger.