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Enjoy this recipe from Comfort Food Lightened Up.
Submitted by: from
2 T. active dry yeast
1 c. warm water, 110 to 115 degrees
4 c. warm 2% milk
1/2 c. oil
6 T. sugar
2 T. salt
2-1/2 c. whole-wheat flour
8-1/2 c. all-purpose flour, divided
Sprinkle yeast into warm water; set aside. In a large bowl, combine milk, oil, sugar and salt; add wheat flour and 2-1/2 cups all-purpose flour. Mix in yeast mixture; add remaining flour. Let rest for 10 minutes; knead for 5 minutes. Allow dough to double in bulk; punch down and allow to double in bulk again. Divide dough into quarters; place into 4 greased 9"x5" loaf pans and let bread double once more. Bake loaves at 400 degrees for 5 minutes; reduce heat to 350 degrees and bake for 30 minutes or until golden. Serves 24.
Nutrition Per Serving: 269 calories, 6g total fat, 1g sat fat, 3mg cholesterol, 611mg sodium, 47g carbohydrate, 1g fiber, 7g protein
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Sprinkle yeast into warm water; set aside. In a large bowl, combine milk, oil, sugar and salt; add wheat flour and 2-1/2 cups all-purpose flour. Mix in yeast mixture; add remaining flour. Let rest for 10 minutes; knead for 5 minutes. Allow dough to double in bulk; punch down and allow to double in bulk again. Divide dough into quarters; place into 4 greased 9"x5" loaf pans and let bread double once more. Bake loaves at 400 degrees for 5 minutes; reduce heat to 350 degrees and bake for 30 minutes or until golden. Serves 24.
Nutrition Per Serving: 269 calories, 6g total fat, 1g sat fat, 3mg cholesterol, 611mg sodium, 47g carbohydrate, 1g fiber, 7g protein
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