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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 439
% Daily Value**
Total Fat 7g
Saturated Fat 3g
Unsaturated Fat 1g
Cholesterol 13mg
Sodium 621mg
Total Carbohydrate 80g
Dietary Fiber 3g
Sugars 6g
Protein 13g
Vitamin A  3%Vitamin C  0%
Calcium  3%Iron  6%
Potassium  4%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bread Recipe

Date Added: July 17, 2009


3 Tablespoons Sugar plus extra for coating
1 Package Dry Yeast (2 1/2 oz)
1/2 Cup Milk (use soup can)
2 Teaspoons Salt (1 tsp)
6 Cups Flour plus extra flour for dredging
3 Tablespoons Butter or margarine
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1. Heat the milk 3 tbsp butter and 1.

2. 5 cups water to about 130 degrees. Add this to 2 cups of flour and the rest of the dry ingredients and beat for about 2 minutes at medium speed till you have a batter add approximate 3 cups of flour beating with a large spoon until you have a soft dough adding additional flour as needed.

3. Knead this on a lightly flowered surface for about 10 minutes until the dough is smooth and elastic.

4. form this into a ball and let rise in a lightly greased bowl for 1 hour or until doubled.

5. When doubled punch down and push edges into middle then cut in half cover and let rest for 15 minutes.

6. Form into loaves and place in lightly greased pan to again double.

7. Preheat oven to 400 degrees then bake for about 25 to 30 minutes.

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Dietary Notes:
This recipe is low-cholesterol with 13mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Yeast, Butter, Gluten, Natural Sweeteners allergies.
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