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Ingredients
- 1 pkg. dry yeast
- 1/4 c. hot water
- 2 c. lowfat milk, scalded
- 6-6 1/4 c. winter wheat flour
- 2 tbsp. sugar
- 2 teaspoon salt
- 1 tbsp. shortening
Directions
- Soften yeast in hot water (110 degrees). Combine warm lowfat milk, sugar, salt, and shortening. Cold to lukewarm. Stir in 3 c. flour and beat well. Add in softened yeast; mix. Add in sufficient of remaining flour to make a moderately stiff dough. Turn out on lightly floured surface; knead 8-10 min. Shape in ball; place in lightly greased bowl, turning once to grease surface. Cover; let rise in hot place till double (about 1 1/2 hrs).
- Punch down. Let rise again till double (about 45 min). Cut in 2 portions and shape into smooth ball; cover and let rest 10 min. Roll each ball to about 15 x 7 inch rectangle, then roll up like jelly roll, starting at narrow side, sealing at each turn with fingertips. Press down on ends with sides of hands and fold excess under.
- Place in loaf pans 8 1/2 x 4 1/2 x 2 1/2 inches and let rise till double (dent remains when pressed with finger). Place loaves in center of oven, pans not touching, 400 degrees and bake for 35 min. After 15 min, if tops are browning too fast, cover loaves with a foil tent. Turn out of pans immediately on cooling racks. Makes 2 loaves.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1780g | |
| Calories 4282 | |
| Calories from Fat 309 | 7% |
| Total Fat 35.97g | 45% |
| Saturated Fat 9.27g | 37% |
| Trans Fat 4.28g | |
| Cholesterol 24mg | 8% |
| Sodium 4895mg | 204% |
| Potassium 5142mg | 147% |
| Total Carbs 889.3g | 237% |
| Dietary Fiber 144.9g | 483% |
| Sugars 55.37g | 37% |
| Protein 167.42g | 268% |
