INGREDIENTS

INSTRUCTIONS

Dissolve yeast and 1 tablespoon sugar in warm water in a large bowl; let
stand 5 minutes. Add the remaining 3 tablespoons sugar, 2 cups bread flour,
oil, and next 3 ingredients; stir with a wire whisk until smooth. Add 3-1/2
cups bread flour, stirring to form a soft dough.
Turn the dough out onto a lightly floured surface, and knead until smooth
and elastic (about 10 minutes). Add enough of the remaining flour, 1
tablespoon at a time, to prevent the dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85 degrees), free from drafts, 45
minutes or until doubled in bulk. Punch dough down; turn out onto a lightly
floured surface. Divide dough in half, and roll each portion into a 14 x
8-inch rectangle. Roll up the rectangles, starting with a short edge,
pressing firmly to eliminate air pockets; pinch ends to seal. Place each
roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray.
Cover, and let dough rise 45 minutes or until doubled in bulk.
Uncover dough, and bake at 375 degrees for 35 minutes or until loaves sound
hollow when tapped. Remove bread from pans; let cool on wire racks. Yield:
2 loaves, 18 servings per loaf.
Per serving: 108 Calories; 2g Fat (21% calories from fat); 3g Protein; 18g
Carbohydrate; 0mg Cholesterol; 60mg Sodium
NOTES : Basic White Bread Variation: Omit anise and fennel seeds.
Recipe by: Cooking Light, Nov/Dec 1994, page 140
Posted to MC-Recipe Digest V1 #432 by igor@digex.net on Jan 28, 1997.

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