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Name: Freezer Bread Dough
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 76
Cuisine: American
Ingredients: 3 tb Margarine -- melted; 2 c Skim milk; 2 Egg whites -- whipped; 1/3 c Granulated sugar; 2 ts Salt; 2 1/2 c Unbleached flour; 2 pk Dry yeast; 5 1/2 c Unbleached flour

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INGREDIENTS

3 tb Margarine -- melted
2 c Skim milk
2 Egg whites -- whipped
1/3 c Granulated sugar
2 ts Salt
2 1/2 c Unbleached flour
2 pk Dry yeast
5 1/2 c Unbleached flour

Servings

INSTRUCTIONS

In a mixing bowl, combine 2 1/2 cups flour and yeast. In a saucepan, heat milk, margarine, sugar, and salt just until warm (115 to 120 degrees), stirring constantly until margarine almost melts. Add liquid to dry ingredients in mixing bowl along with egg whites. Beat at low speed for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough flour to make a stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough into thirds. Shape each of 2 portions into loaves. Store in freezer container with a double thickness of waxed paper between. Divide remaining dough into 16 balls. Arrange balls 1" apart in a freezer container. Posted to MC-Recipe Digest V1 #156 Date: Tue, 16 Jul 1996 06:05:27 -0500 From: matejka@bga.com (Anita A. Matejka) Recipe By : Homemade Is Better

NOTES

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Freezer Bread Dough

3 tb Margarine -- melted
2 c Skim milk
2 Egg whites -- whipped
1/3 c Granulated sugar
2 ts Salt
2 1/2 c Unbleached flour
2 pk Dry yeast
5 1/2 c Unbleached flour

In a mixing bowl, combine 2 1/2 cups flour and yeast. In a saucepan, heat  milk, margarine, sugar, and salt just until warm (115 to 120 degrees),  stirring constantly until margarine almost melts. Add liquid to dry  ingredients in mixing bowl along with egg whites. Beat at low speed for 1/2  minute, scraping sides of bowl constantly.  Beat 3 minutes at high speed.  Stir in remaining flour as you can mix in with a spoon.  Turn out onto a  lightly floured surface. Knead in enough flour to make a stiff dough that  is  smooth and elastic (6 to 8 minutes total). Divide dough into thirds.  Shape  each of 2 portions into loaves. Store in freezer container with a double  thickness of waxed paper between. Divide remaining dough into 16 balls.  Arrange balls 1" apart in a freezer container.    Posted to MC-Recipe Digest V1 #156    Date: Tue, 16 Jul 1996 06:05:27 -0500    From: matejka@bga.com (Anita A. Matejka)    Recipe By     : Homemade Is Better

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Nutrition

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Serving Size: 1 Serving (28g)
Recipe Makes: 76 Servings

Calories: 59
Calories from Fat: 2 (3%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0.3mg		0 %
Sodium 7.2mg		0 %
Potassium 42.2mg		1 %
Total Carbohydrate 12.1g		4 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 11.7g
Protein 2g		3 %
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.

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Calories per serving: 59

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