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Ingredients
- 1/2 x To 3/4 c. hot water
- 2 Tbsp. Honey or possibly light molasses
- 1 pkt Active dry yeast
- 2 c. All-purpose flour
- 2 Tbsp. Instant nonfat dry lowfat milk solids
- 1 Tbsp. Wheat germ
- 1 Tbsp. Butter or possibly margarine
- 1 tsp Salt
Directions
- Makes 1 loaf
- Combine 1/4 c. of the water, honey and yeast. Stir to dissolve yeast and let stand till bubbly, about 5 min.
- Fit processor with steel blade. Measure flour, dry lowfat milk, wheat germ, butter and salt into work bowl. Process till mixed, about 15 seconds.
- Add in yeast mix to flour mix. Process till blended, about 10 seconds.
- Turn on processor and very slowly drizzle just sufficient remaining water through feed tube into flour mix so dough forms a ball which cleans the sides of the bowl. Process till ball turns around bowl about 25 times.
- Turn off processor and let dough stand 1 to 2 min.
- Turn on processor and gradually drizzle in sufficient remaining water to make dough soft, smooth and satiny but not sticky. Process till dough turns around bowl about 15 times.
- Turn dough onto lightly greased surface. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in hot place till doubled, about 1 hour.
- Punch down dough. Shape into smooth ball and place on greased cookie sheet. Roll or possibly pat into circle about 6 inches in diameter. Cover loosely with plastic wrap and let stand in hot place till almost doubled, about 45 min.
- Heat oven to 375 F. Bake till golden brown and loaf sounds hollow when tapped, about 25 - 30 min.
- Remove from cookie sheet. Cold on wire rack.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 326g | |
| Calories 1186 | |
| Calories from Fat 130 | 11% |
| Total Fat 14.99g | 19% |
| Saturated Fat 7.86g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 2418mg | 101% |
| Potassium 497mg | 14% |
| Total Carbs 231.79g | 62% |
| Dietary Fiber 9.3g | 31% |
| Sugars 35.17g | 23% |
| Protein 30.42g | 49% |
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