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Ingredients
- Approximately 2 3/4 c. unbleached all-purpose flour, divided
- 1/4 c. whole wheat flour
- 1 pkg. active dry yeast
- 1 c. warm water (about 110 degrees)
- 2 T plus 2 teaspoon reduced-calorie butter, softened
- 1 1/2 teaspoon granulated sugar
- 1 1/2 teaspoon salt
Directions
- Salt may be cut to 1/2 tsp for low-salt diets.In large mixing bowl, put together 1 1/4 cups unbleached flour, the whole wheat flour, and yeast. In small bowl, put together water, butter, sugar, and salt. Pour slowly into flour mix and stir to put together. Add in another 1/2 cup flour and beat with wooden spoon for about 4 min. With hands, work another 1/2 cup flour into dough till a soft mass is formed. Remaining 1/2 cup flour should be used as necessary during kneading to keep dough from sticking to work surface; knead about 12 min till it is smooth and elastic and springs back to the touch.
- Invert bowl over dough and let dough "rest" for 15 min. Knead dough for about 45 seconds to depress air bubbles. Dough is now ready to shape as desired. Makes 28 ounce bread. Bake at 425 degrees for about 30 min or possibly till brown.
- Each 1 ounce serving provides 1 bread exchange. Per serving, 56 calories, 2 grams protein, 1 gram fat, 11 grams carbohydrates, 129 milligrams sodium.
- This recipe also makes excellent cut-out rolls. After letting dough "rest, " roll into a circle about 1/4 inch thick. Cut out with biscuit cutter, spray with butter-flavored Pam, place on pan and let rise approximately 1 hour or possibly till double in size. Bake about 20 min in a preheated oven at 425 degrees.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 6 servings | |
| Calories 250 | |
| Calories from Fat 23 | 9% |
| Total Fat 2.63g | 3% |
| Saturated Fat 1.33g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 599mg | 25% |
| Potassium 106mg | 3% |
| Total Carbs 48.84g | 13% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.23g | 1% |
| Protein 7.07g | 11% |
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