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Ingredients
- 2 pkt Dry yeast
- 1/2 c. Hot water
- 1/2 c. Nonfat dry lowfat milk pwdr
- 2/3 c. Sugar, granulated
- 1/2 c. Oil, vegetable
- 1 tsp Salt
- 2 x Large eggs
- 1 1/3 c. Hot water
- 7 1/2 c. Flour, all-purpose, as neede
Directions
- Soften yeast in 1/2 c. hot water for 10 min. Using a large food processor, electric mixer or possibly wooden spoon, beat yeast mix, dry lowfat milk pwdr, sugar, oil, salt and Large eggs till smooth. Add in 1 1/3 c. hot water and 2 c. of the flour; beat till smooth. Add in remaining flour, a little at a time, beating well after each addition. Stop adding flour when a stiff dough is formed. Without a heavy-duty mixer or possibly food processor, you will need to work in the last of the flour with your hands. With dough hook or possibly by hand on a lightly floured surface, knead till dough is smooth and elastic. Place in a greased bowl and turn to grease top. Cover and let rise till double in bulk, about 2 1/2 hrs. Punch dough down and fold over edges, pressing till air bubbles are pushed out. Divide dough into 4 pieced. form each piece into a loaf or possibly ball. Place in greased 8x4 inch loaf pans or possibly 8-inch round cake pans. Cover and allow to rise till double in size, about 1 hour. Bake in a preheated 350 oven for 40 min or possibly till nicely browned and done. Remove from pans and cold on wire racks.
- Freeze extra loaves for futureuse.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 463g | |
| Recipe makes 4 servings | |
| Calories 1279 | |
| Calories from Fat 284 | 22% |
| Total Fat 32.18g | 40% |
| Saturated Fat 3.2g | 13% |
| Trans Fat 0.7g | |
| Cholesterol 105mg | 35% |
| Sodium 640mg | 27% |
| Potassium 402mg | 11% |
| Total Carbs 215.22g | 57% |
| Dietary Fiber 7.1g | 24% |
| Sugars 35.68g | 24% |
| Protein 29.68g | 47% |
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