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Add a photoServings: 10
Ingredients
- 2 Packages active dry yeast
- 2 tbsp. sugar
- 1 1/2 teaspoon salt
- 5 1/3 to 6 1/3 c. sifted flour
- 1 c. lowfat milk
- 1 c. water
- 2 tbsp. shortening
Directions
- In large bowl, stir together yeast, sugar, salt and 2 c. flour; set aside.
- In 2-qt saucepan over low heat, heat lowfat milk, water and shortening till very hot (120 to 130 degrees).
- Using mixer at low speed, gradually beat lowfat milk mix into yeast mix till well blended. Increase speed to medium; beat 2 min. Add in 1 c. flour. Increase speed to high; beat 2 min. Stir in sufficient additional flour to make a soft dough. Turn out dough onto lightly floured surface. Knead till smooth and elastic, about 8 to 10 min.
- Place in greased large bowl, turning over dough so which top in grease. Cover with towel and let rise in hot place till doubled, about 45 min. Punch dough down. Cover and let rise again, till almost doubled, about 30 min. Punch down dough. Divide dough in half. Cover and let rest 10 min.
- With lightly floured rolling pin, roll out each half into a 6x16 inch rectangle. Starting with one short side, roll up each rectangle, jelly roll fashion. Healthy pinch seams and ends to seal. Place each roll, seam side down in greased 8 1/2 x 4 1/2 x 1 1/2 inch loaf pan. Cover and let rise till doubled, about 45 min.
- Bake in 400 degree oven for 35 min or possibly till loaves are golden and sound hollow when tapped. Immediately remove from pans. Cold on racks. Makes 2 loaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 10 servings | |
| Calories 312 | |
| Calories from Fat 31 | 10% |
| Total Fat 3.58g | 4% |
| Saturated Fat 0.87g | 3% |
| Trans Fat 0.86g | |
| Cholesterol 1mg | 0% |
| Sodium 363mg | 15% |
| Potassium 143mg | 4% |
| Total Carbs 59.91g | 16% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.98g | 3% |
| Protein 8.89g | 14% |
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