Directions:
- Dissolve yeast in warm water, stirring well; let stand 5 minutes or until bubbly.
- Scald milk; add shortening, sugar, and salt, stirring until shortening is melted. Add water; let cool until mixture is lukewarm (105° to 115°). Stir in dissolved yeast. Gradually stir in enough flour to make a soft dough.
- Turn dough out onto a heavily floured surface, and knead 8 minutes or until smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
- Punch dough down; turn out onto a floured surface. Divide into 4 equal portions, shaping each into a smooth ball. Cover; let rest 10 minutes.
- Shape each portion into a loaf; place in 4 greased 8 1/2- x 4 1/2- x 2 1/2-inch loaf pans. Cover and repeat rising procedure 45 minutes or until doubled in bulk. Bake at 375° for 35 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately; cool on wire racks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 309.05 Kcal (1294 kJ) | ||
| Calories from fat | 233.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.91g | 40% | |
|---|---|---|---|
| Cholesterol | 2.45mg | 1% | |
| Sodium | 1800.21mg | 75% | |
| Potassium | 225.99mg | 5% | |
| Total Carbs | 15.1g | 5% | |
| Sugars | 13.48g | 54% | |
| Dietary Fiber | 0.97g | 4% | |
| Protein | 5.12g | 10% | |
| Iron | 0.1mg | 0% | |
| Calcium | 165mg | 17% | |
| Amount Per 100 g | |||
| Calories | 104.04 Kcal (436 kJ) | ||
| Calories from fat | 78.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.72g | 40% | |
|---|---|---|---|
| Cholesterol | 0.82mg | 1% | |
| Sodium | 606.06mg | 75% | |
| Potassium | 76.08mg | 5% | |
| Total Carbs | 5.08g | 5% | |
| Sugars | 4.54g | 54% | |
| Dietary Fiber | 0.33g | 4% | |
| Protein | 1.72g | 10% | |
| Calcium | 55.6mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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