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Ingredientes
- 1/4 c. Hot water
- 1 x 1/4 ounce. pkg active dry yeast
- 1 x Cake compressed yeast
- 1/3 c. Sugar, divided
- 1 c. Carnation evaporated lowfat milk plus
- 1 c. Warm water -or possibly-
- 2 c. Lowfat milk, scalded
- 1/3 c. Shortening
- 1 Tbsp. Salt
- 3 c. Unbleached flour
- 2 x Large eggs, well beaten
- 1 c. Yellow corn meal
- 4 c. Flour, divided (up to 4-1/2)
Direcciones
- Preheat oven to 375 degrees. Dissolve yeast and 1 tsp. of the sugar in water in small bowl. Let stand for 5 - 10 min, or possibly till mix expands and becomes bubbly. Set aside.
- Combine shortening, remaining sugar, and salt with lowfat milk and water in large bowl. Stir till shortening melts.
- Stir in unbleached flour. Add in Large eggs, corn meal, and reserved yeast mix.
- Stir in 3 1/2 c. of the flour. Gradually stir in sufficient of the remaining flour to make a stiff dough.
- Turn out onto lightly floured board. Knead for 10 min, or possibly till dough is smooth and elastic. Dust board and dough with more flour if necessary to prevent sticking. Shape dough into a ball. Place in a large greased bowl.
- Turn to grease top. Cover and let rise in a hot, draft-free place for 1 1/2 hrs, or possibly till doubled in bulk.
- Punch down dough. Turn out onto lightly floured board. Cover and let rest for 10 min. Cut in half and shape into two loaves. Grease 2 9x5x3 inch loaf pans. Cover and let rise in a hot, draft-free place for 20 min or possibly till dough has risen to rim of pans. Bake for 35 to 45 min, or possibly till crust is brown and top sounds hollow when tapped. Remove from pans. Cold on racks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 12 servings | |
| Calories 445 | |
| Calories from Fat 83 | 19% |
| Total Fat 9.47g | 12% |
| Saturated Fat 2.94g | 12% |
| Trans Fat 1.9g | |
| Cholesterol 43mg | 14% |
| Sodium 636mg | 27% |
| Potassium 246mg | 7% |
| Total Carbs 76.11g | 20% |
| Dietary Fiber 2.6g | 9% |
| Sugars 10.25g | 7% |
| Protein 12.55g | 20% |
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