Post by chief_cook2 on Feb 23, 2004 14:05:40 GMT -6
Yield: 1 loaf, 12 servings
2 1/2 to 3 cups all-purpose flour
1 envelope (1/4 ounce or 2 1/4 tsp) Fleischmann's RapidRise Yeast
3 tablespoons sugar
3 tablespoons nonfat dry milk powder
1 teaspoon salt
1 cup water
3 tablespoons vegetable oil
Combine 1 cup flour, undissolved yeast, sugar, dry milk, and salt in a
1-gallon, heavy duty freezer bag with zipper-lock. Squeeze upper part of
bag to force out air. Shake and work bag with fingers to blend ingredients.
Heat water and vegetable oil until very warm (120 to 130 F); add to flour
mixture. Reseal bag; mix thoroughly by working bag with fingers. Gradually
add enough remaining flour to make a stiff batter that pulls away from the
bag. Remove dough from bag; knead on lightly floured surface until smooth
and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Roll dough to 12 x 7-inch rectangle. Beginning from short end, roll up
tightly as for jelly roll. Pinch seam and ends to seal. Place in greased 8
1/2 x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until
doubled in size, about 1 hour.
Bake at 375 F for 30 to 35 minutes or until done. Remove from pan; cool on
wire rack.
Nutrition Information Per Serving: Serving size: 2 ounces (1/12 of recipe)
Calories 150; Total fat 3.5 g; Saturated fat 0g; Cholesterol 0g; Sodium 200
mg; Carbohydrates 26 g; Dietary fiber < 1 g; Sugars 4 g; Protein 4 g
2 1/2 to 3 cups all-purpose flour
1 envelope (1/4 ounce or 2 1/4 tsp) Fleischmann's RapidRise Yeast
3 tablespoons sugar
3 tablespoons nonfat dry milk powder
1 teaspoon salt
1 cup water
3 tablespoons vegetable oil
Combine 1 cup flour, undissolved yeast, sugar, dry milk, and salt in a
1-gallon, heavy duty freezer bag with zipper-lock. Squeeze upper part of
bag to force out air. Shake and work bag with fingers to blend ingredients.
Heat water and vegetable oil until very warm (120 to 130 F); add to flour
mixture. Reseal bag; mix thoroughly by working bag with fingers. Gradually
add enough remaining flour to make a stiff batter that pulls away from the
bag. Remove dough from bag; knead on lightly floured surface until smooth
and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Roll dough to 12 x 7-inch rectangle. Beginning from short end, roll up
tightly as for jelly roll. Pinch seam and ends to seal. Place in greased 8
1/2 x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until
doubled in size, about 1 hour.
Bake at 375 F for 30 to 35 minutes or until done. Remove from pan; cool on
wire rack.
Nutrition Information Per Serving: Serving size: 2 ounces (1/12 of recipe)
Calories 150; Total fat 3.5 g; Saturated fat 0g; Cholesterol 0g; Sodium 200
mg; Carbohydrates 26 g; Dietary fiber < 1 g; Sugars 4 g; Protein 4 g