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3
/
4
cup water
1
/
4
cup milk
2 tablespoons
margarine or butter
1 package active
dry yeast
3 cups bread flour*
1 tablespoon sugar
1 teaspoon salt
Combine water, milk, and margarine in small
saucepan. Heat over low heat until warm, 105˚F to
115˚F. Stir in yeast to dissolve.
Position dough blade in work bowl. Add flour,
sugar, and salt. Process 4 to 5 seconds. With
processor running, slowly add yeast mixture through
feed tube until dough forms a ball, about 1 to
1
1
/
4
minutes. Dough will be slightly sticky.
Place dough in greased bowl, turning dough to
grease all sides. Cover. Let rise in warm place until
double in size, about 1 to 1
1
/
4
hours.
Punch dough down. Shape into a loaf and place in a
greased 9 x 5 x 3-inch loaf pan. Cover. Let rise in a
warm place until double, about 1 to 1
1
/
4
hours.
Bake at 375˚F for 35 to 40 minutes, until loaf is
deep golden brown and sounds hollow when tapped.
Remove loaf from pan immediately. Cool on rack.
Yield: 1 loaf (12 1-slice servings).
* You can substitute all-purpose flour, but the loaf
may not be as large.
Per serving: About 150 cal, 4 g pro, 28 g car,
2 g fat, 0 mg chol, 203 mg sod.
VARIATIONS:
Cinnamon Bread
After first rising, roll out dough and spread with
1 tablespoon soft margarine. Sprinkle with
3 tablespoons sugar and 1 teaspoon cinnamon.
Shape into loaf. Proceed as with white bread recipe.
Per serving: About 171 cal, 4 g pro, 28 g car,
3 g fat, 0 mg chol, 215 mg sod.
Herb Bread
Add 1 tablespoon each fresh chopped basil, thyme,
and chives to flour mixture. Proceed as with white
bread recipe.
Per serving: About 150 cal, 4 g pro, 28 g car,
2 g fat, 0 mg chol, 203 mg sod.
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WHITE BREAD
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