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Bread with Yeast Ferment

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Submitted by quickspace

YIELD

4 loaves

PREP

60 min

COOK

60 min

READY

120 min

Ingredients

1 0.9
QUART L YEAST, ACTIVE DRY
ferment *
4 6E+1
TABLESPOONS ML VEGETABLE SHORTENING
melted
4 6E+1
TABLESPOONS ML SUGAR
3 15
TEASPOONS ML SALT
1 1

Directions

Combine sugar, salt, shortening, and ferment.

Add flour slowly, beating thoroughly after each addition until a dough just stiff enough to knead is formed.

Knead on lightly floured board until dough is smooth and elastic.

Cover with a warm, damp cloth.

Allow to double in bulk, work down, again cover and allow to double in bulk.

Form into loaves and place in well-oiled pans.

Cover and let rise until double in bulk.

Bake in hot oven 450℉ (230℃) 45 to 60 minutes.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 29g (1.0 oz)
Amount per Serving
Calories 268 41% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1769mg 74%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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