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Easy But Good Bread

 

42

Yield

1

loaf

Prep

15

min

Cook

45

min

Ready

1

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
 

Ingredients

473 ml all-purpose flour
5 ml salt
118 ml milk
355 ml water
boiling
59 ml water
luke warm
1 package nutritional yeast flakes
*
7.5 ml vegetable oil
5 ml sugar

Directions

Mix 2C flour with 1 teaspoon salt (I use ½ whole wheat flour and adjust water) Scald ½ cup milk.

Add in 1½ cup boiling water and let cool to lukewarm.

Dissolve 1 package yeast in ¼ cup lukewarm water.

Add the dissolved yeast to the milk/water and add to the dry ingredients, along with 1 tablespoon sugar and 1½ tablespoon oil.

Mix well but don't knead.

Cover and let rise until almost doubled in bulk.

Punch down.

Form into two sort of flat shapes. Roll each (sort of jellyroll like) into two loaves. They'll be a little longer and thinner than average bread. Cover and let rise again until almost doubled in bulk, or until a finger indentation doesn't disappear after a few minutes. Place on oiled cookie sheet. Place a pie pan with ½ inch of boiling water on the bottom of the oven. Bake 15 minutes at 400 and 30 minutes at 350. You know it's done when it sounds hollow when tapped on crust.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 201g (7.1 oz)
Amount per Serving
Calories 26410% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 661mg 28%
Total Carbohydrate 17g 17%
Dietary Fiber 2g 7%
Sugars g
Protein 16g
Vitamin A 1% Vitamin C 0%
Calcium 5% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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