4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1/3 cup wheat germ
1/3 cup instant nonfat dry milk
1 1/2 teaspoons salt
2 packages Fleischmann’sÂ® Active Dry or Rapid Rise Yeast
1 1/3 cups water
1/2 cup plain yogurt
2 tablespoons butter or margarine
1 egg – beaten with
1 tablespoon cold water
In large bowl, combine 1 cup flour, wheat germ, dry milk, salt and undissolved yeast. Heat water, yogurt and butter to 120Âº to 130ÂºF; gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Spray with cooking spray; cover with plastic wrap; let rest 20 minutes.
Divide dough in half; reserve one half for second wreath.
Remove 1/3 cup from dough half; reserve. Divide remaining dough into 8 equal pieces; shape into balls; arrange in circle, with sides touching, on baking sheet coated with cooking spray. Press thumb into each ball to make 1-inch diameter indentation. Divide remaining 1/3 cup dough into 8 equal pieces, shape into balls; press one small ball into indentation in each large ball. Repeat with remaining dough half. Spray each wreath with cooking spray; cover loosely with plastic wrap. Refrigerate 2 to 24 hours.
When ready to bake, remove from refrigerator; uncover dough carefully. Let stand at room temperature 10 minutes; brush with egg mixture. Bake at 375ÂºF for 25 minutes or until done. Remove from baking sheet; cool on wire racks.
NOTES : To Bake Without Refrigeration: Shape dough as directed. Cover; let rise in warm, draft-free place for 30 minutes or until indentation remains when finger is pressed lightly near the edge of dough. Brush with egg mixture; bake as directed.
*To use Rapid Rise Yeast, follow above directions except reduce first rest to 10 minutes.