Dissolve yeast in 1/2 cup warm water in large mixing bowl. Stir in honey, shortening, salt, 1 3/4 cups warm water and the whole wheat flour. Beat until smooth. Mix in enough all- purpose flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. (Dough is ready if indentation remains when touched.) Punch down dough; divide into halves. 2 loaves Flatten each half with hands or rolling pin into rectangle, 18 x 9 inches. Fold crosswise into thirds, overlapping the 2 sides. Roll up tightly, beginning at one of the open ends. Press with thumbs to seal after each turn. Pinch edge firmly to seal. Press each end with side of hand to seal; fold ends under loaf. Place loaves, seam sides down, in 2 greased baking pans, 9 x 5 x 3 inches or 8 1/2 x 4 1/2 x 2 1/2 inches. Brush with margarine; sprinkle with whole wheat flour or crushed oats, if desired. Let rise until double, about 1 hour. Heat oven to 375 F Bake until loaves are deep golden brown and sound hollow when tapped, 40 to 45 minutes. Remove from pans; cool on wire rack. Yield: 2 loafs *If using self-rising flour, decrease salt to 1 teaspoon. Recipe by: Betty Crockers Best of Baking Posted to MC-Recipe Digest V1 #981 by "M. Hicks"
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|Serving Size: 1 Serving (1020g)|
|Recipe Makes: 1|
|Calories from Fat: 412 (13%)|
|Amt Per Serving||% DV|
|Total Fat 45.8g||61 %|
|Saturated Fat 15.8g||79 %|
|Monounsaturated Fat 16.9g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 19.1mg||6 %|
|Sodium 4802.5mg||166 %|
|Potassium 2460.3mg||65 %|
|Total Carbohydrate 602.7g||177 %|
|Dietary Fiber 61.9g||247 %|
|Sugars, other 540.8g|
|Protein 93.9g||134 %|
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Calories per serving: 3113
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