1 pk Active dry yeast — l/4 oz 1/2 c Milk
1 tb Sugar 2 ts Butter or margarine —
1/3 c Warm water — 110/115 deg. Melted
2 1/4 c All-purpose flour Additional melted butter or
1 ts Salt Margarine
Combine yeast, sugar and water in a large mixing bowl. Add 1-1/2 cups
of flour, salt, milk and butter. Mix for 3 minutes on medium speed.
Add enough remaining flour to form a soft dough. Turn onto a floured
board; knead until smooth and elastic, 6-8 minutes. Place in a
greased bowl, turning once to grease top. Cover and let rise in a
warm place until doubled, about 45 minutes. Punch dough down. Divide
in half; shape into two loaves and place in greased 5-3/4-in. x
3-1/8-in. x 2-1/4-in. pans. Cover and let rise until doubled, about
30 minutes. Bake at 375 deg. for 30 minutes or until golden brown.
Remove from pans; cool on wire racks. Brush tops with melted butter.
Yield: 2 mini loaves. Diabetic Exchanges: One 1/2-inch slice (using
margarine) equals 1 starch; also, 69 calories, 135 mg sodium, 0
cholesterol, 14 gm carbohydrate, 2 gm protein, 1 gm fat
Yields
1 servings