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Add a photoServings: 10
Ingredients
- 1 c. Water
- 1/4 c. Lowfat milk
- 1 tsp Sugar
- 1 Tbsp. Unsalted butter
- 2 tsp Veg. shortening
- 1 pkt Dry yeast
- 1 tsp Salt
- 3 1/4 c. All-purpose flour
Directions
- Heat water, lowfat milk, sugar, butter, an shortening in med. saucepan to 105 deg.
- Pour mix into a 1-c. liquid measure and stir in the yeast. Put salt and flour in work bowl of food processor with metal blade in place. With motor running, pour liquid thru the feed tube in a steady stream as fast as the flour mix absorbs it. Continue processing till dough cleans sides of work bowl.*If dough is too moist to clean side, add in flour thru the feed tube by the Tbsp.. If too dry, add in cool water by the tsp.) Process 45 seconds more to knead the dough. Place dough in lightly floured 1 gal plastic storage bag. Squeeze out air and seal bag at top with wire twist.
- Set aside in hot place till doubled in bulk, about 1 1/2 hrs. Remove wire twist and punch down dough in bag. Remove dough and shape into round loaf, about 6 inches in diam. Place on oiled baking sheet and flatten top slightly. Cover with oiled plastic wrap and let rise till doubled in bulk, about 1 hr. Preheat oven to 425 deg. Brush loaf with water and make 3 slashes across top. Bake in center of oven for 15 mins. Reduce heat to 350 deg. and bake till lightly browned, about 20 mins. more, brushing loaf with water two more times. Remove to wire rack to cold.
- Makes 1 loaf (about1 1/2 lbs.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 10 servings | |
| Calories 172 | |
| Calories from Fat 22 | 13% |
| Total Fat 2.5g | 3% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.29g | |
| Cholesterol 3mg | 1% |
| Sodium 237mg | 10% |
| Potassium 67mg | 2% |
| Total Carbs 31.99g | 9% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.85g | 1% |
| Protein 4.68g | 7% |
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