Southern Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Abm, Breads | 1 | Loaf | |
INGREDIENTS
| 1 1/2 | t | Active Dry Yeast |
| 2 | T | Wheat Germ |
| 1 | T | Sugar |
| 3 | T | Dry Milk |
| 3 | c | Bread Flour |
| 1 | t | Salt |
| 1 | T | Butter |
| 9 | oz | Warm Water |
| 1 | t | Active Dry Yeast |
| 5 | t | Wheat Germ |
| 1/2 | T | Sugar |
| 2 | T | Dry Milk |
| 2 | c | Bread Flour |
| 1/2 | t | Salt |
| 1/2 | t | Butter |
| 6 | oz | Warm Water |
INSTRUCTIONS
[PAUSE] Put ingredients in pan in order suggested by mfg. NOTES: This fluffy white-bread recipe has been a favorite in the southern United States. It's excellent sandwich bread. For Panasonic/National machines, use 3 tsp of yeast for 1 1/2 : lb loaf. For DAK/Welbilt machines, add 2 extra Tbs of warm water to the 1 1/2 lb loaf. For Toastmaster use setting #3 basic (light). Good, but crust to hard, store in plastic bag to soften crust. RB 1/15/95 Posted to MM-Recipes Digest V4 #338 by scotlyn@juno.com (Daniel S Johnson) on Dec 30, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2830
Calories From Fat: 255
Total Fat: 29.6g
Cholesterol: 41.7mg
Sodium: 3560.8mg
Potassium: 1131.6mg
Carbohydrates: 537.2g
Fiber: 22.6g
Sugar: 24.9g
Protein: 94.9g