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Ingredients
- 1 pkt Active dry yeast, (1/4 ounce)
- 1/4 c. Lukewarm water
- 1 tsp Salt
- 3 Tbsp. Vegetable shortening, melted
- 1 c. Cool water
- 4 1/2 c. All purpose flour
Directions
- In a large bowl, soften the yeast in the lukewarm water. Mix the salt, 2 Tbsp. of the shortening, and the cool water together and add in to the yeast mix.
- Sift in the flour gradually, beating well after each addition for a smooth consistency. You will probably have to knead in the final c. of flour.
- Shape the dough into a ball, brish lightly with the remaining shortening, and cover with a dry cloth. Set the bowl in a hot place till doubled in bulk, anout 1 hour.
- Punch the dough down and, on a floured board, knead about 5 min.
- Shape into 2 round loaves on a well greased baking sheet. Cover with a dry cloth and set to rise another 45 min.
- Preheat the oven to 400F. Bake the loaves on a cookie sheet 50 min, till they are light brown and sound hollow when tapped.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 455g | |
| Recipe makes 2 servings | |
| Calories 1204 | |
| Calories from Fat 194 | 16% |
| Total Fat 22.12g | 28% |
| Saturated Fat 4.93g | 20% |
| Trans Fat 6.42g | |
| Cholesterol 0mg | 0% |
| Sodium 1176mg | 49% |
| Potassium 371mg | 11% |
| Total Carbs 215.96g | 58% |
| Dietary Fiber 8.3g | 28% |
| Sugars 0.76g | 1% |
| Protein 30.39g | 49% |
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