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Ingredients
- 1 1/2 c. lowfat milk, scalded
- 1/2 c. butter
- 2 teaspoon salt
- 1/2 c. sugar
- 2 Packages yeast
- 1/2 c. lukewarm water
- 2 beaten Large eggs
- 9 c. flour, half white, half wheat
Directions
- Pour scalded lowfat milk over butter, salt and sugar. Cold. Dissolve yeast in water. Add in yeast and Large eggs to lowfat milk. Gradually add in the flour, beating it in thoroughly. Don't add in any more flour than is necessary to make an easily handled dough, so bread will be light and tender.
- Turn out onto floured surface and knead till smooth and elastic. Place in greased bowl, cover and let rise till doubled. Punch down and turn out onto floured surface. Shape into three loaves and place in greased 8 inch loaf pans. Cover and let rise till dough is just to top of pans. Bake in a 425 degree oven for 10 min. Then lower heat to 350 degrees and bake 40 min longer or possibly till bread is done.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1947g | |
| Calories 5632 | |
| Calories from Fat 1026 | 18% |
| Total Fat 117.08g | 146% |
| Saturated Fat 65.55g | 262% |
| Trans Fat 0.0g | |
| Cholesterol 679mg | 226% |
| Sodium 5638mg | 235% |
| Potassium 2195mg | 63% |
| Total Carbs 982.91g | 262% |
| Dietary Fiber 33.3g | 111% |
| Sugars 122.81g | 82% |
| Protein 147.27g | 236% |
