Nutrition Facts

  • One serving:
  • (one 1/2-in. slice)
  • Calories:
  • 94
  • Fat:
  • 1 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 4 mg
  • Sodium:
  • 130 mg
  • Carbohydrate:
  • 18 g
  • Fiber:
  • 0 g
  • Protein:
  • 3 g
  • Diabetic Exchange:
  • 1 starch.


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Italian Bread

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My family laughs at me when I tell them that this poor dough never has a change for an hour, but it makes up for all that punching down with its texture and good taste. My mother-in-law taught me how to make this bread...now the recipe's been passed down to my daughter and two granddaughters.

SERVINGS: 32

CATEGORY: Low Fat

METHOD: Baked

TIME: Prep: 20 min. + rising Bake: 45 min.

Ingredients:

  • 2 packages (1/4 ounce each) active dry yeast
  • 3 tablespoons sugar
  • 3 tablespoons shortening
  • 3 cups warm water (110° to 115°)
  • 8 to 10 cups all-purpose flour, divided
  • 1 tablespoon salt
  • 1 egg, beaten
  • Melted butter

Directions:

In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add the sugar, shortening, salt, egg, remaining water and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
    Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place seam side down on greased baking sheets. With a sharp knife, make four shallow diagonal slashes across the top of each loaf. Cover and let rise until doubled, about 1 hour.
    Bake at 350° for about 37-42 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with melted butter. Yield: 2 loaves.


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