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Whole Wheat Bread Recipe
|Milk||3⁄4 Cup (12 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Active dry yeast||4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (105ÃÂ° To 115ÃÂ°)|
|Egg||1 , slightly beaten|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||2 Cup (32 tbs)|
|Soft butter/Margarine||1 Tablespoon|
Serving size: Complete recipe
Calories 2638 Calories from Fat 566
% Daily Value*
Total Fat 65 g99.3%
Saturated Fat 21.7 g108.6%
Trans Fat 3.9 g
Cholesterol 260.7 mg
Sodium 2155 mg89.8%
Total Carbohydrates 434 g144.8%
Dietary Fiber 60.6 g242.4%
Sugars 60.8 g
Protein 110 g220.6%
Vitamin A 16.3% Vitamin C 0.57%
Calcium 41.4% Iron 214.6%
*Based on a 2000 Calorie diet
MICROWAVE 3 to 4 MINUTES on HIGH, or until bubbles form around edge.
Stir in sugar, salt and shortening.
Let stand until lukewarm.
Dissolve yeast in warm water.
Stir yeast into lukewarm milk mixture.
Add egg, all-purpose flour and 1/2 cup whole wheat flour.
Beat until smooth.
Mix in remaining flour.
Turn dough out onto well-floured board.
Knead until smooth and elastic (about 5 minutes).
Place in greased bowl.
Turn greased side up.
Cover with plastic wrap.
Let rise until double in bulk.
Punch dough down.
Knead lightly on floured board.
Shape into loaf.
Place in greased (9 x 5-inch) loaf dish.
Brush lightly with butter.
Let rise until double.
MICROWAVE 6 to 8 MINUTES on '5'