her Bread Book, pg.71 -- I dissolved sugar in water; then added yeast, stirred again to combine yeast and water. I used 1/4 cupof honey and 1/4 cup of brown suager. I ran my mixer until the dough came together; about 20 mins. Crisco the counter, punch downcreate a rectangle then darate chop to get the bubbles out.. shapre into loaves. Crisco your pans. Let bread rise.. bread is ready when you poke it and the indentation remains...
1. In mixer bowl, sprinkle yeat and 1 tsp. sugar over 1/4 cup warm wa Let stand until dissolved, about 5 mins.
2. Stir in egg, sugar, brown sugar, oil and 1 1/2 cups owarm water.
3. Add whole wheat flour and salt. Mix well and add white flour, 1 cup at a time.
4. Knead about 10 mins., until smond elastic.
5. Place in greased bowl and COVER with clean cloth. Let rise untildouble, about 1 hr.
6. Grease 2 (8 1/2" x 4 1/2") loaf pans. Gently punch down dough, divide in half. Shape 2 loaves.
7. Place in prepared pans. OCVER and let rise until double, about 1 hr.
8 Preheat to 350?. Bake 30 mins. or until golden bown and sounds hollow when tapped.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 loave (835g) | ||
Recipe Makes: 2 loaves | ||
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Calories: 2820 | ||
Calories from Fat: 1025 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 113.9g | 152 % | |
Saturated Fat 14.9g | 75 % | |
Monounsaturated Fat 30.5g | ||
Polyunsanturated Fat 61.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 65.8mg | 2 % | |
Potassium 1058.7mg | 28 % | |
Total Carbohydrate 401.6g | 118 % | |
Dietary Fiber 25.2g | 101 % | |
Sugars, other 376.4g | ||
Protein 53.9g | 77 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2820
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