Home Bread-Bakers v118.n003.2
[Advanced]

Light Bread or Rolls

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 12 Jan 2018 12:39:44 -0800
v118.n003.2
* Exported from MasterCook *

                          Bread, Light (or Rolls)

Recipe By     :
Serving Size  : 18    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads/Muffins/Rolls
                 Food Processor                  Hand Made
                 Low Fat                         Posted
                 Side Dish                       Snacks
                 Stand Mixer

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      1/2           cup  sugar
      1/2           cup  shortening
   2          teaspoons  salt
   1                cup  warm milk -- (105F to 115F)
   2                     beaten eggs
   4 1/2            tsp  active dry yeast -- or 2 packages
   1                cup  warm water -- (105F to 115F)
   6 1/4           cups  all-purpose flour -- to 6 3/4C

This bread is one of several recipes in a 1973 story featuring Shung 
Geter's best recipes. The basic yeast bread recipe can also be made 
into dinner rolls.

Serves: 32
Makes 2 or 3 loaves
Makes: 36 rolls

In a large mixing bowl place sugar, shortening, and salt. Add warm 
milk and stir to soften shortening; cool. Beat in eggs. Soften yeast 
in the warm water; stir into shortening mixture.

Add 4 cups of the flour. Using a wooden spoon, beat until smooth. 
Stir in as much of the remaining flour as you can.

Shape into balls. Turn out onto floured surface. Knead in enough of 
the remaining flour to make a moderately soft dough that is smooth 
and elastic (8 to 10 minutes total). Place in greased bowl, turning 
once to grease surface of dough. Cover; let rise in warm place until 
double in size (about 1-1/4 hours).

Punch dough down.* Grease two 9x5x3" or three 8x4x2" loaf pans. 
Divide dough into halves or thirds. Cover; let rest 10 minutes. Shape 
dough into loaves. Place in prepared pans. Let rise in warm place 
until double in size (45 to 60 minutes).

Bake in a 375F oven about 23 minutes or until bread sounds hollow 
when lightly tapped. If necessary, cover with foil the last 5 to 10 
minutes of baking to prevent over-browning. Immediately remove from 
pans. Cool on wire racks.

FOR PAN ROLLS:
Prepare as directed to asterisk (*). Shape dough into 36 rolls. Place 
in 2 greased 13x9x2" baking pans. Let rise in a warm place until 
double in size (45 to 60 minutes). Bake in a 375F oven for 15 to 20 
minutes or until golden brown.

Makes 36 rolls.

Source:
   "<http://www.bhg.com>"
S(Internet Address):
   "<http://www.bhg.com/recipe/yeast-breads/light-bread/>"
Yield:
   "36 rolls"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 249 Calories; 7g Fat (26.1% 
calories from fat); 6g Protein; 40g Carbohydrate; 1g Dietary Fiber; 
25mg Cholesterol; 253mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean 
Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : 2017 - 1201