* Exported from MasterCook *
Bread, Butter Crust Sandwich
Recipe By :Kathryn Conrad
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Sandwiches
Amount Measure Ingredient -- Preparation Method
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1 tablespoon sugar
2 1/4 tsp active dry yeast
1 cup warm nonfat milk -- (100 to 110F)
2 tablespoons butter -- melted and cooled, divided
3 1/4 cups all-purpose flour -- divided (about 14 1/2 ozs)
1 teaspoon salt
Cooking spray
Touch guides you in three ways as you make this bread: Knead the
dough until it feels smooth and elastic; press it to see if it has
risen enough; and then tap the baked loaf to determine if it has
finished baking. Serve toasted with preserves, or use for sandwiches.
Boost your fiber intake by using whole wheat flour instead. Fiber
helps aid in digestion. Serve as toast or with sandwiches with this
preservative-free bread.
Dissolve sugar and yeast in warm milk in a large bowl; let stand 5 minutes.
Stir in 1 tablespoon butter.
Lightly spoon flour into dry measuring cups; level with a knife.
Add 3 cups flour and salt to yeast mixture; stir until a soft dough forms.
Turn dough out onto a floured surface.
Knead until smooth and elastic (about 8 minutes); add enough of
remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough
from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85F), free from drafts, 1 hour or
until doubled in size. (Gently press two fingers into dough. If
indentation remains, the dough has risen enough.)
Punch dough down; cover and let rest 5 minutes.
Roll dough into a 14 x 7" rectangle on a lightly floured surface.
Roll up rectangle tightly, starting with a short edge, pressing
firmly to eliminate air pockets; pinch seam and ends to seal.
Place roll, seam side down, in an 8 x 4 1/2" loaf pan coated with
cooking spray.
Lightly coat surface of dough with cooking spray, and cover; let rise
in a warm place (85F), free from drafts, 30 minutes or until doubled in size.
Preheat oven to 400F.
Uncover loaf; drizzle surface of loaf with remaining 1 tablespoon
butter, gently spreading with a pastry brush.
Cut a (1/4-inch-deep) slit lengthwise down center of loaf using a
sharp knife.Bake at 400F for 30 minutes or until the bread is browned
on bottom and sounds hollow when tapped.
Cool on wire rack.
Makes: 1 loaf; 10 servings (serving size: 1 slice)
Source:
"Cooking Light // MYRECIPES.COM"
S(Internet Address):
"http://www.health.com/health/recipe/0,,10000001160585,00.html";
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Per Serving (excluding unknown items): 184 Calories; 3g Fat (13.8%
calories from fat); 5g Protein; 34g Carbohydrate; 1g Dietary Fiber;
7mg Cholesterol; 250mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.