Source:

Category: Breads

Classifications:

Qty Measure Ingredient

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1 1/4oz pkg active dry yeast

3 teaspoons sugar, divided

2 1/4 cups warm water (110* to 115*), divided

2 teaspoons salt

6 to 6 1/2 cups of all-purpose flour

Instructions: In a large mixing bowl, dissolve yeast and 1 teaspoon sugar in 1/4 cup water; let stand for 10 minutes. Combine salt, remaining sugar and water; add to yeast mixture. Add 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface;knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; shape into two loaves. Place in two 8 x 4 x 2-in. loaf pans that have been coated with nonstick cooking spray. Cover and let rise until doubled, about 1 hour. Bake at 350* for 35-40 minutes. Remove from pans and cool on wire racks. Yield: 2 loaves (32 slices).

Staging:

Variations:

Background: Note: NUTRITIONAL ANALYSIS: One slice equals 87 calories, 146 mg sodium, 0 cholesterol, 18 gm carbohydrate, 3 gm protein, trace fat. DIABETIC EXCHANGES: 1 starch.

Serves: 0

Yields: 2 loaves

Food Exchanges: