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Recipe Name: Corky's Daily Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 1

3 Cup(s) Unbleached flour
1 Cup(s) Whole wheat flour
1/2 Cup(s) Nonfat milk powder
1 1/4 Cup(s) Warm water, 85 deg for
Regular yeast, 100 deg for
Rapid rise), Rapid rise
1 Tablespoon(s) MOLASSES
1 Yeast
1 Teaspoon(s) Coarse salt or 3/4 tsp table
1/4 Teaspoon(s) Ascorbic acid crystals, such
As Fruit Fresh or
EverFresh), EverFresh
1 Tablespoon(s) Vegetable oil
1 Egg white
Proof yeast in 1/2 c of warm water with molasses. Add yeast mixture
to 2 cups of unbleached flour along with 1/2 c more of the warm water.
Mix, either by hand or with an electric mixer, until the gluten is
well developed, about two min. Mix remaining 1/4 c water with last
four ingredients and add to first mixture along with the whole wheat
flour and dry milk. Mix until well combined (this can also be done by
hand or with an electric mixer). Turn out on a WELL floured board and
knead, adding additional flour as necessary, until you have a slightly
sticky, satiny dough. Form dough into a ball and place in an oiled
bowl to rise until doubled in bulk. Punch dough down and form into a
loaf and place in an oiled 5X9 bread pan. Cover with a towel and
allow to rise until doubled in bulk (the dough will rise well above
the top of the pan). Place loaf into a preheated 425 deg. oven and
bake for 10 min. Reduce oven temp to 350 deg and bake an additional 25
min. Allow to cool before slicing. Posted to MM-Recipes Digest V3 #264
Date: Fri, 27 Sep 1996 06:39:20 -0700 (PDT) From: Corky Courtright

Nutrition (calculated from recipe ingredients)
Calories: 2226
Calories From Fat: 171
Total Fat: 19.7g
Cholesterol: 0mg
Sodium: 2689mg
Potassium: 1547mg
Carbohydrates: 449.2g
Fiber: 21.4g
Sugar: 50.4g
Protein: 59.1g

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