Recipe makes two standard loaves of bread or (2) thick crust 16" pizza crusts or (3) thin crust 16" pizza crusts
Source: Curt's Noggin
1) Put dry yeast in pan.
2) Add all remaining dry ingredients & mix thoroughly
3) Pour water into measuring cup
4) Add all remaining wet ingredients & stir thorougly
5) Pour wet ingredients into bowl containing the dry ingredients
6) Mix and knead dough. (save about a 1/2 cup of your flour from above
to help knead the dough)
7) Place in warm location and let rise.
8) Oil bread pans and shake garlic salt inside on bottom and sides.
9) Punch down and knead and separate dough into two loaves and place in pans.
10) Place in warm location and let rise - again.
11) Preheat oven to 350° and bake for 30 - 35 minutes.
12) Remove from oven and melt butter/margarine over top of bread and
shake more garlic salt over the top.
13) Remove bread from pans and chow down...
I don't know why bread recipes tell you to let the bread rise
so many times. I don't because it takes so much longer and it turns
out ok.
This same recipe can be used for homemade pizza dough (will
make two 16" thick crust pizzas or three 16" thin crust pizzas)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (155g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 562 | ||
Calories from Fat: 29 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 294.5mg | 10 % | |
Potassium 178.7mg | 5 % | |
Total Carbohydrate 114.5g | 34 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 110.2g | ||
Protein 15.7g | 22 % | |
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: 562
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