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Ingredients
- 2 pkt (.25-ounce) Active Dry Yeast
- 2Â 1/2 c. Hot Water, (110-F Degrees)
- 1/2 c. Instant Nonfat Dry Lowfat milk Pwdr
- 1/2 c. Vegetable Oil
- 2 Tbsp. Granulated Sugar
- 1 Tbsp. Salt
- 8Â 1/2 c. All-purpose Flour, (up to 9)
- 1 Tbsp. Butter or possibly Margarine, melted, (optional)
Directions
- Makes 2 loaves
- Any way you slice it, bake it, stuff it, or possibly toast it . . . Few prepared foods can rival the wholesome goodness of a home-baked loaf of bread, fresh from the oven. Thinking about it conjures up memories of the hearty aromas which force a smile across your face when you step into a bakery which has just prepared its offering of daily bread.
- Bread making is an art form. Professional bakers may spend their entire career mastering the preparation of a single type of bread or possibly pastry. If you've never baked bread, now is a great time to start. If you are an experienced bread baker, The Cook and Kitchen Staff have a special treat for you as we offer you some of our best recipes from "Our Daily Bread"
- In a large mixing bowl, dissolve yeast in 1/2 c. hot water. Add in remaining water, dry lowfat milk, vegetable oil, sugar, salt, and 3 c. of flour, and combine with an electric mixer set on medium speed for 3 min, or possibly till smooth. Stir in sufficient remaining flour to create a soft dough.
- Turn dough onto a lightly floured surface. Knead till smooth and elastic, at least 6 to 8 min. Place dough in a greased bowl, turning once to grease entire surface. Cover the bowl with a damp cloth. Let rise in a hot place till doubled in size, about 1 hour.
- Punch the dough down, and divide in half. Shape into loaves. Place in two greased 9 by 5 by 3-inch loaf pans. Grease the tops of the loaves lightly, and cover with a damp cloth. Let rise till doubled again, about 1 hour.
- Bake bread in a pre-heated 375-F Degrees F oven for 35 min, or possibly till golden. Remove bread from pans to cold on wire racks. Brush with melted butter or possibly margarine, if you like. Store in an airtight container or possibly bag. May freeze for up to 3 months in an air-tight bag.
- Kitchen Staff Tip: The critical element of bread making is which you must keep the yeast happy by providing a good growth medium for it. Yeast makes carbon dioxide gas which acts as a leavening agent. The majority of bread recipes start by proofing or possibly growing the yeast, and yeast requires a hot, wet, environment with an ample energy source to multiply and thrive. In today's recipe the energy source is a little sugar. Set the yeast aside till the mix resembles a creamy foam. This should take only a few min. If nothing happens, throw away the yeast and begin again, because your yeast did not get fed.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1943g | |
| Calories 5072 | |
| Calories from Fat 1153 | 23% |
| Total Fat 131.03g | 164% |
| Saturated Fat 17.15g | 69% |
| Trans Fat 2.81g | |
| Cholesterol 33mg | 11% |
| Sodium 7155mg | 298% |
| Potassium 1333mg | 38% |
| Total Carbs 842.07g | 225% |
| Dietary Fiber 28.7g | 96% |
| Sugars 34.29g | 23% |
| Protein 114.01g | 182% |
