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Ingredients
- 1 1/2 c. lowfat milk
- 1/2 stick butter
- 3 T honey
- 1/4 teaspoon grnd ginger
- 1/4 teaspoon dill weed
- 1/4 teaspoon dry basil
- 1/4 teaspoon dry oregano
- 1/4 teaspoon dry thyme
- 1 teaspoon salt
Directions
- Heat lowfat milk to just below a boil (scald). Don't Boil - Lowfat milk Will Curdle. Remove from heat. Divide butter into 4 parts and add in to the lowfat milk, stirring to heat the butter. When butter is melted add in the honey and spices, mixing well. Let cool to lukewarm. You may want to place it in the refrigerator to speed up this cooling.In a separate bowl, put together the following: 1/2 c. warm water About 1/4 teaspoon sugar
- When the yeast mix foams, it is ready to be added to the lukewarm lowfat milk mix.
- Put together: 3 c. unbleached white flour
- Add in this flour mix to the lowfat milk mix slowly stirring to mix well. The mix will be too sticky to knead. Divide into 2 equal parts. Place each part in well greased 1 lb coffee cans which have been emptied and sterilized in the dishwasher.
- Place in warm area and cover loosely. Allow bread to rise about 1 inch above the top of the can, 35-40 min.
- Bake in a 350 degree oven, 45-55 min. Remove from cans immediately, setting on rack to cool. Loaves will be mushroom shaped. This is a heavy bread, great for simple meals of soup and/or salad. It also makes a great bread for stuffing a roasted chicken or possibly turkey.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 2 servings | |
| Calories 313 | |
| Calories from Fat 217 | 69% |
| Total Fat 24.73g | 31% |
| Saturated Fat 15.68g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 1407mg | 59% |
| Potassium 297mg | 8% |
| Total Carbs 18.27g | 5% |
| Dietary Fiber 0.2g | 1% |
| Sugars 18.25g | 12% |
| Protein 6.51g | 10% |
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