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Easy-to-Make White Bread

November 20, 1986

Quick-rise yeast and a food processor speed the preparation time of Hearty White Bread. It makes an excellent accompaniment to soups, as well as enhancing all types of sandwich fillings.


2 packages quick-rise yeast


1/2 cup warm water

5 cups flour

1/2 cup wheat germ

1/4 cup potato flakes

1/4 cup nonfat dry milk

1 tablespoon salt

2 eggs

1 cup water

2 tablespoons oil

Dissolve yeast and 1/4 teaspoon sugar in warm water (110 to 115 degrees). Set aside 5 minutes. Place flour, wheat germ, potato flakes, dry milk, 2 tablespoons sugar, salt and eggs in food processor container fitted with dough blade.

Heat water and oil to 110 to 115 degrees. Pour yeast mixture over flour in container. Process while pouring water mixture through feed tube. Once dough ball forms, process 1 minute, until dough cleans sides of container.

Remove dough with lightly floured hands. Place in greased bowl, turning to grease top. Cover and let rise in warm place until double, about 30 minutes.

Punch dough down. Divide into 2 parts. Roll or pat each half to 14x7-inch rectangle on lightly floured surface. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal.

Place in greased 9x5- or 8x4-inch loaf pans. Cover and let rise in warm place until double, about 25 minutes. Bake at 400 degrees 35 to 40 minutes until golden brown. Remove from pans and cool. Makes 2 loaves.

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