Source:

Category: Breads

Classifications:

Qty Measure Ingredient

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1 1/4oz pkg active dry yeast

1 tablespoon sugar

1/3 cup warm water (110* to 115*)

2 1/4 to 2 1/2 cup all-purpose flour

1 teaspoon salt

1/2 cup milk

2 teaspoons butter OR margarine, melted

Additional melted butter OR margarine

Instructions: Combine yeast, sugar and water in a large mixing bowl. Add 1-1/2 cups of flour, salt, milk and butter. Mix for 3 minutes on medium speed. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. cover and let rise in a warm place until doubled, about 45 minutes. Punch dough down. Divide in half; shape into two loaves and place in greased 5-3/4-in. x 3-1/8-in. x 2-1/4-in. pans. Cover and let rise until doubled, about 30 minutes. Bake at 375* for 30 minutes or until golden brown. Remove from pans; cool on wire racks. Brush tops with melted butter. Yield: 2 mini loaves.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One 1/2-inch slice (using margarine) equals 1 starch; also, 69 calories, 135 mg sodium, 0 cholesterol, 14 gm carbohydrate, 2 gm protein, 1 gm fat.

Serves: 1

Food Exchanges: