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Add a photoServings: 12
Ingredients
- 2 env active dry yeast - (1/4 ounce ea)
- 1 c. hot water (100 to 110 degrees)
- 2 Tbsp. sugar
- 3 1/2 c. bread flour
- 2 Tbsp. shortening
- 2 tsp salt
Directions
- Stir together first 3 ingredients in a 2-c. liquid measuring c.; let yeast mix stand 5 min.
- Stir together flour, shortening, and salt in bowl of a heavy-duty electric stand mixer. Add in yeast mix, and beat at medium speed with mixer, using dough hook attachment, 6 min.
- Turn dough out onto a lightly floured surface, and divide into 12 equal portions. Knead each portion 3 times. Shape each portion into a 6-inch log, and place on 2 lightly greased baking sheets (6 loaves per baking sheet).
- Cover dough, and let rise in a hot place (85 degrees), free from drafts, 40 min (dough won't double in bulk). Cut a shallow slit, lengthwise, in top of each loaf.
- Bake at 425 degrees for 10 min or possibly till golden. Cold on baking sheets on wire racks.
- This recipe yields 1 dozen.
- Comments: This bread tastes and looks like a French roll.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 12 servings | |
| Calories 189 | |
| Calories from Fat 27 | 14% |
| Total Fat 3.07g | 4% |
| Saturated Fat 0.63g | 3% |
| Trans Fat 0.71g | |
| Cholesterol 0mg | 0% |
| Sodium 392mg | 16% |
| Potassium 158mg | 5% |
| Total Carbs 33.34g | 9% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.22g | 1% |
| Protein 7.05g | 11% |
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