Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Bread Dough

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

1 batch

Prep

20 min

Cook

0 min

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
¾ cup milk
Camera
1 teaspoon salt
Camera
1 package yeast, compressed
*
1 each eggs
Camera
¼ cup sugar
Camera
3 ½ cups all-purpose flour
Camera
3 tablespoons vegetable shortening
Camera
¼ cup water
Camera

Ingredients

Amount Measure Ingredient Features
177 ml milk
Camera
5 ml salt
Camera
1 package yeast, compressed
*
1 each eggs
Camera
59 ml sugar
Camera
828 ml all-purpose flour
Camera
45 ml vegetable shortening
Camera
59 ml water
Camera

Directions

Scald milk and pour over sugar, shortening, and salt.

Let it cool to lukewarm while softening yeast in a small bowl with the warm water.

When soft, add the egg and beat together slightly.

Pour the yeast/egg mixture into the milk mixture and stir them together.

The flour may be sifted or poured into the liquid.

With a large spoon, stir until flour/milk is well mixed.

You should have a firm, but not stiff dough.

Without removing it from the bowl, cover the dough with a plate or towel and set aside to rise until double in bulk (about 2 hrs depending on the temperature in the kitchen).

Instead of letting the dough rise at this point you may put it in the refrigerator and use it later, or the next day.

Watch to make sure it doesn't spill out of the bowl. If it starts to spill before you're ready to use it, punch it back down.

Refrigerated dough is easier to handle but takes longer to rise.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 204g (7.2 oz)
Amount per Serving
Calories 56819% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 628mg 26%
Total Carbohydrate 33g 33%
Dietary Fiber 3g 13%
Sugars g
Protein 29g
Vitamin A 3% Vitamin C 0%
Calcium 8% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe