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Ingredients
- 6 1/4 c. all-purpose flour unbleached
- 2 pkt dry yeast
- 2 c. skim lowfat milk
- 3 Tbsp. diet margarine melted
- 1/3 c. granulated sugar
- 2 tsp salt
- 2 whl Large eggs slightly beaten
Directions
- In a mixing bowl, combine 2 1/2 c. flour and yeast. In a saucepan, heat lowfat milk, margarine, sugar, and salt just till hot (115 to 120 degrees), stirring constantly till margarine almost melts. Add in liquid to dry ingredients in mixing bowl along with Large eggs. Beat at low speed for 1/2 minute, scraping sides of bowl constantly. Beat 3 min at high speed.
- Stir in remaining flour as you can fold in with a spoon. Turn out onto a lightly floured surface. Knead in sufficient flour to make a stiff dough which is smooth and elastic (6 to 8 min total). Divide dough into thirds.
- Shape each of 2 portions into loaves. Store in freezer container with a double thickness of waxed paper between. Divide remaining dough into 16 balls. Arrange balls 1" apart in a freezer container.
- NOTES :Yields: 3 1/2 pounds or possibly 2 loaves and 16 balls.
- As soon as you make the dough, package each ball of dough and ballsseparately in freezer wrap. You don't need to let the dough rise beforefreezing.
- When needed, thaw out as much as you need on counter. It usually takesabout 1 1/2 hrs to thaw out. Then, let the dough rise for the amount oftime indicated in the recipe. I hope this helps.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 12 servings | |
| Calories 313 | |
| Calories from Fat 38 | 12% |
| Total Fat 4.37g | 5% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.52g | |
| Cholesterol 36mg | 12% |
| Sodium 451mg | 19% |
| Potassium 169mg | 5% |
| Total Carbs 57.79g | 15% |
| Dietary Fiber 2.0g | 7% |
| Sugars 7.87g | 5% |
| Protein 9.59g | 15% |
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