White Bread With Cracked Wheat Bulgar
|Active dry yeast/2 cakes compressed yeast||2 Tablespoon (2 Packages)|
|Lukewarm water||2 1⁄4 Cup (36 tbs)|
|Dry milk||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||7 Cup (112 tbs)|
|Cooked cracked wheat bulgur||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Melted shortening||1⁄4 Cup (4 tbs)|
Dissolve yeast in lukewarm water.
Sift dry ingredients.
Add 1/2 of the dry ingredients to the yeast mixture.
Add shortening and beat until mixture is smooth.
Add cooked bulgar and remaining dry ingredients.
If dough is soft and sticky, gradually add additional flour to form a soft dough.
Knead on floured board until dough is smooth, satiny and elastic.
Form dough into a smooth ball.
Place in greased bowl and turn to grease top.
Cover and let rise in warm place (about 85°) until increased 2-2 1/2 times in volume (about 1 1/2 hours).
Bake at 400° 35-40 minutes.
Makes 3 1-lb.
If rolls are desired, pinch off small rolls 1 1/4 in diameter, shape and place on lightly-greased sheet pans.
Let rise until double in size.
Bake at 400° for 15 minutes.
Wash 1/3 cup cracked wheat bulgar, add to 1 cup boiling water and 1/8 tsp. salt.
Remove from heat and let stand covered for 5-10 minutes.
Serving size: Complete recipe
Calories 5232 Calories from Fat 801
% Daily Value*
Total Fat 93 g143.7%
Saturated Fat 22.7 g113.3%
Trans Fat 0 g
Cholesterol 62.1 mg20.7%
Sodium 8659.7 mg360.8%
Total Carbohydrates 977 g325.7%
Dietary Fiber 75.5 g302%
Sugars 126.9 g
Protein 151 g301.8%
Vitamin A 50.5% Vitamin C 17%
Calcium 94.8% Iron 280.6%
*Based on a 2000 Calorie diet