Post by chief_cook2 on Jan 12, 2003 19:15:03 GMT -6
Yield: 2 loaves
7 to 8 cups flour
2 tablespoons sugar
1 envelope (1/4 ounce or 2 1/4 tsp) Fleischmann's RapidRise Yeast
2 teaspoons salt
2 1/2 cups warm water
1 tablespoon margarine
In a large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast, and
salt. Heat water and margarine until very warm (120 to 130 F). Gradually
add to flour mixture. Beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Stir in enough additional flour to make a soft
dough. Knead on lightly floured surface until smooth and elastic, about 8
to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; roll each to a 12 x 8-inch rectangle. Beginning on
short end, roll up tightly as for jelly roll. Pinch seam and ends to seal.
Place, seam sides down, in 2 greased 9 x 5-inch loaf pans. Cover; let rise
in warm place, free from draft, until doubled in size, about 1 hour.
Bake at 400 F 40 to 45 minutes or until done. Remove from pans, cool on
wire racks.
Nutrition Information Serving size : 1 / 24 of recipe: Calories : 150,
Total fat : 1 g, Saturated fat : 0 g, Cholesterol : 0 mg, Sodium : 200 mg,
Carbohydrates : 31 g, Dietary fiber : 1 g, Protein : 4 g
7 to 8 cups flour
2 tablespoons sugar
1 envelope (1/4 ounce or 2 1/4 tsp) Fleischmann's RapidRise Yeast
2 teaspoons salt
2 1/2 cups warm water
1 tablespoon margarine
In a large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast, and
salt. Heat water and margarine until very warm (120 to 130 F). Gradually
add to flour mixture. Beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Stir in enough additional flour to make a soft
dough. Knead on lightly floured surface until smooth and elastic, about 8
to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; roll each to a 12 x 8-inch rectangle. Beginning on
short end, roll up tightly as for jelly roll. Pinch seam and ends to seal.
Place, seam sides down, in 2 greased 9 x 5-inch loaf pans. Cover; let rise
in warm place, free from draft, until doubled in size, about 1 hour.
Bake at 400 F 40 to 45 minutes or until done. Remove from pans, cool on
wire racks.
Nutrition Information Serving size : 1 / 24 of recipe: Calories : 150,
Total fat : 1 g, Saturated fat : 0 g, Cholesterol : 0 mg, Sodium : 200 mg,
Carbohydrates : 31 g, Dietary fiber : 1 g, Protein : 4 g