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Measure the warm water into a large bowl. Add the honey, salt and dry milk; stir to dissolve. Add the yeast. Stir gently. Allow the mixture to sit for 5 to 10 minutes or until the mixture begins to bubble. This lets you know the yeast is active and working. Add the shortening or oil and stir in the flour. Start off with the smaller amount of flour and add more if necessary. Dig into the dough with your hands (are they clean?) and form it into a cohesive ball. Knead the dough in the bowl or on the counter for 10 minutes by the clock. Do not be stingy with the kneading. This is what gives bread it's soft texture. Set the dough aside for a few moments while you wash out the bowl. After you dry the bowl pour 1-teaspoon of oil into it. Plop the dough on top of the oil and roll it around so that it's evenly coated with a thin sheen of oil. Cover the bowl with a tea-towl or plastic wrap and set it in a warm spot to rise. Allow it to rise for 1 to 2 hours or until it is doubled in bulk. Next punch the dough down and divide it into 2 lumps. Coax each lump into a loaf shape. Place the dough into 2 bread pans that have been coateded with nonstick spray. Cover them and allow to rise until doubled again. This may take 1 hour or perhaps a little more. Bake the loaves at 350° for 35 minutes. Remove the hot loaves from the oven and turn them out onto the counter to cool. After an hour or two place the cooled loaves into plastic, gallon-sized, twist-top bags. Store in the bread box or cupboard for up to a week. Freeze immediately for longer storage. This bread is soft and light and has about half of the sodium of most bread. The texture is perfect for toast, sandwiches or plain bread and margarine or butter. When the bread gets to be a few days old, it's lovely made into French toast or croutons. Makes 2 loaves, 16 slices each. Per Serving (excluding unknown items): 109 Calories; 1g Fat (12.1% calories from fat); 3g Protein; 20g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 71mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
[Home] [GFCF Recipes] [Frugal Weight-Loss] [Food Storage] [Christian Womanhood] [Archives] [Links] [Contact Maggie] [Maggie's Blog] [Old Fashioned Education] [Prairie Homemaker] GFCF = Gluten Free & Casein Free
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