Combine yeast and warm water in bowl of mixer, let sit for a few minutes.
Add oil, sugar, and salt, let sit for a few more minutes.
Add flour and gluten, put dough hook on mixer and set mixer on stir until flour is combined, then set mixer on 2 and let it knead the dough until it is gathered around the hook and no dough sticks to the side of the bowl. If it is too dry, add a tbsp of water, if it is too wet, add a tbsp of flour until dough looks right.
Remove from mixer and let rise covered in a warm spot for 40 minutes or until doubled.
Flour a counter and turn the dough out. Fold it several times until it makes a rectangle. Cut dough into equal halves, roll into a loaf and pinch bottom together and sides in. Place in bread pans and let rise while oven heats.
Heat oven to 350f. When dough rises just to the tops of the bread pans, put in oven and bake for 35 minutes. When loaves are done baking, turn out onto cooling rack.
You can also leave out the gluten and use half whole wheat and half all purpose flour.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Slice (81g)|
|Recipe Makes: 28 Servings|
|Calories from Fat: 44 (19%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 4.9mg||0 %|
|Potassium 224.5mg||6 %|
|Total Carbohydrate 38.6g||11 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 32.4g|
|Protein 10.1g||14 %|
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: 226
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