|Active dry yeast||3⁄4 Ounce (1 Envelope)|
|Warm water||1⁄3 Cup (5.33 tbs)|
|All purpose flour||3 Cup (48 tbs), sifted|
|Warm skim milk||2⁄3 Cup (10.67 tbs)|
|Non stick cooking spray||1|
|Unsalted margarine||3 Tablespoon|
In a small bowl, combine the yeast and water.
Let stand about 5 minutes, then stir until the yeast dissolves.
Meanwhile, combine the flour, sugar, and salt in a large bowl.
Beat the yeast mixture and milk into the flour mixture with a spoon; continue beating until the dough forms a.
ball, adding a little more flour or water if necessary.
Turn the dough out onto a lightly floured surface and knead until it is smooth and elastic about 10 minutes.
Coat a large bowl with the cooking spray, shape the dough into a ball, and place in the bowl, turning the dough so that it is coated on all sides.
Cover with a clean dish towel and let the dough rise in a warm, draft free place until doubled in bulk about 1 hour.
With your fist, punch down the dough and let it rest for 5 minutes.
Divide it into 24 pieces and shape each piece into a small ball.
Lightly coat a deep round 1 1/2 quart baking dish with the cooking spray.
In a small saucepan, melt the margarine over moderate heat and let it cool to room temperature.
Dip the dough balls into the melted margarine and arrange in the baking dish in 3 layers.
Cover with the dish towel and let rise again until the dough has risen almost to the top of the dish about 40 minutes.
Toward the end of the rising period, preheat the oven to 375°F.
Bake the bread for 35 minutes or until it is nicely browned and crisp.
Place the baking dish on a wire rack and cool for 30 minutes.
Turn the bread out by inverting the dish onto a platter and turning the bread right side up.
Serving size: Complete recipe
Calories 1879 Calories from Fat 375
% Daily Value*
Total Fat 43 g65.6%
Saturated Fat 7.9 g39.4%
Trans Fat 0 g
Cholesterol 3.2 mg1.1%
Sodium 1076.4 mg44.8%
Total Carbohydrates 318 g106%
Dietary Fiber 14.6 g58.4%
Sugars 24.1 g
Protein 53 g105.1%
Vitamin A 32.4% Vitamin C 2.8%
Calcium 27.7% Iron 116.7%
*Based on a 2000 Calorie diet