Enriched white sandwich bread
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 107.5
- Total Fat: 2.8 g
- Cholesterol: 6.6 mg
- Sodium: 136.9 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 0.7 g
- Protein: 3.3 g
View full nutritional breakdown of Enriched white sandwich bread calories by ingredient
Introduction
You can make it without the last 3 ingredients and just add back in extra flour. They just add extra protein and nutrients. You can make it without the last 3 ingredients and just add back in extra flour. They just add extra protein and nutrients.Number of Servings: 20
Ingredients
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3 cups All Purpose or Bread Flour
1/2 cup milk (skim, 1%, 2% or whole, your choice)
1/2 to 2/3 cup hot water, enough to make a soft, smooth dough
4 tablespoons (1/2 stick) melted butter, margarine or vegetable oil
2 tablespoons sugar
1 1/4 teaspoons salt
1 packet active dry yeast dissolved in 1 tablespoon warm water OR 2 teaspoons instant yeast
3 tablespoons dry milk
3 tablespoons soy flour
3 teaspoons wheat germ
Directions
Mixing: In a large bowl, combine all of the ingredients (reserve 1/3 C flour) and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly floured surface, flour your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple, adding the reserved flour as needed. Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with a towel, and allow the bread to rise for about 60 minutes, until it’s domed about 1" above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
Baking: Bake the bread in a preheated 350°F oven for 30 to 35 minutes, until it’s light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature. Yield: 1 loaf.
Serving Size: 1 loaf (approx. 20 slices)
Number of Servings: 20
Recipe submitted by SparkPeople user PAMELA387.
Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with a towel, and allow the bread to rise for about 60 minutes, until it’s domed about 1" above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
Baking: Bake the bread in a preheated 350°F oven for 30 to 35 minutes, until it’s light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature. Yield: 1 loaf.
Serving Size: 1 loaf (approx. 20 slices)
Number of Servings: 20
Recipe submitted by SparkPeople user PAMELA387.