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Soften yeast in 1/4 cup of lukewarm water for a few minutes, then stir until blended; measure sugar, salt and butter into mixing bowl; pour milk over and stir, mashing the butter against the side of the bowl until it is broken into small pieces; add remaining water and cool to lukewarm; stir in 1 cup flour; add yeast and 2 more cups flour; beat with a wooden spoon until batter is smooth and elastic; stir in 1 1/2 cups more flour, then with floured fingers, work in enough additional flour to make a soft dough that doesnt stick to your fingers; turn dough out onto a lightly floured board and knead for 2 minutes, about 100 strokes; shape dough into a ball and put it in a bowl rubbed with butter, cover with a towel let dough rise until double in size, about 1 1/2 hours; punch down and turn it onto a floured board; cut in half and shape each half into a small ball; shape each ball into a loaf and put in a greased bread pan; cover pans with a towel and let rise until double in size, about 1 hour; bake in a preheat- ed 350F oven for 45 to 50 minutes, or until golden brown; cool on a cake rack. Chuck in Pok Sunday 02:37 pm 12/19 C.OZBURN on GEnie Posted on PRODIGY December 1993, formatted by Elaine Radis, BGMB90B on P*; E.RADIS on GEnie
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|Serving Size: 1 Loaf (394g)|
|Recipe Makes: 1 Loaf|
|Calories from Fat: 422 (55%)|
|Amt Per Serving||% DV|
|Total Fat 46.9g||63 %|
|Saturated Fat 29.4g||147 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 122mg||38 %|
|Sodium 345.4mg||12 %|
|Potassium 384.1mg||10 %|
|Total Carbohydrate 89.4g||26 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 83.1g|
|Protein 5.1g||7 %|
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Calories per serving: 764
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