Some one asked me for an almost fatfree bread (not just
flour/salt/yeast/water) ... this is as close as I can come... anyone
else have some to share with everyone??
* Exported from MasterCook *
Bread, Homemade White Sandwich
Recipe By :
Serving Size : 27 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Hand Made
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup warm water -- (105-115F)
1 1/2 tablespoons yeast
3/4 milk
1/4 melted butter
3 tablespoons sugar
1 tablespoon salt
6 1/4 cups flour -- to 7 1/4C
This recipe make 2 delicious, fluffy loaves of homemade bread
well-suited for sandwiches. Freeze the extra loaf wrapped tightly in
plastic wrap and covered with foil.
1. Combine 1/2C warm water, yeast and a pinch of sugar in a small
bowl. Stir to dissolve the yeast and let the mixture sit for 10 min
or until foamy.
2. In a lg bowl (or in a work bowl of an electric stand mixer),
combine the remaining water, milk, butter, sugar and salt Add the 2C
of the flour and mix well. Continue to beat the mixture for 1 or 2
min until smooth and creamy. Add additional flour in 1/2C increments
stirring well after ea addition until the dough holds together and
starts to pull away from the sides of the bowl.
3. Turn out the dog onto a generously floured work surface, or
switch from the paddle attachment to the dough hook attachment in
your stand mixer Knead the remaining flour, adding a few tablespoons
at a time, until the smooth, satiny dough no longer sticks to your
hands. If making by hand, the process will take about 5 min. If
using your stand mixer and dough-hook attachment allow about 3 or 4 min.
4. Grease a bowl or other container with a sm amount of oil Place
the dough in the bowl, and turn the dough over to coat the surface
with oil. Cover the bowl lightly with plastic wrap. Let the dough
rise to room temp until doubled - about 1 1/2 hrs.
5. Turn the dough onto to work surface, and divide evenly in
half. Grease two standard loaf pans (9x5") with butter, and set
aside. To form the loaves, pat or roll each ball of dough into a
rectangle. The longest side of the rectangle should be approx the
size of your loaf pan. Starting with the longest side, roll the
rectangle into a tight loaf, pinching the seam to seal. Place each
loaf seam-side down in the loaf pans, and cover loosely with plastic wrap.
6. Allow the loaves to rise at room temp until doubled again - about
30 min. Preheat the oven to 350F while the loaves rise. Just before
baking, use a sharp serrated knife to make three diagonal slashes 1/4
- 1/2" deep in the top of each loaf. Bake for 40-45 min or until the
loaves appear deep golden-brown and sound hollow when tapped on
bottom. Allow loaves to cool completely before slicing.
Makes 2 loaves, approx 18 slices
Source:
"Homemade Bread 50+"
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Per Serving (excluding unknown items): 113 Calories; trace Fat (2.5%
calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 238mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Other Carbohydrates.