Nutritional Info

Nutrition Facts

Serving Size 1 (115g)

Calories 297
Calories from Fat 73 (25%)
Amount Per Serving %DIV
Total Fat 8.1g 12%
Saturated Fat 1.1g 6%
Monounsaturated Fat 4.5g
Polyunsaturated Fat 2.5g
Trans Fat 0.0g
Cholesterol 16.9mg 6%
Sodium 34.4mg 1%
Potassium 282.6mg 6%
Total Carbohydrate 47.4g 16%
Dietary Fiber 3.8g 15%
Sugars 3.1g
Protein 9.2g 18%

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Recipe Description
This recipe calls for an egg substitute, perfect for those sensitive to baked goods containing eggs.
Prep time
2 hr 20 min
Cook time
27 min
Ready In
2 hr 47 min

Ingredients

Serves Tool

Serves To:USMetric
2 Cup(c)  fat free milk
1/4 Cup(c)  sugar
1/3 Cup(c)  canola oil
1 Teaspoon(t)  salt
2 Cup(c)  hot water
1/4 Cup(c)  egg substitute
2 Package(pk)  dry yeast
3 Cup(c)  whole wheat flour
3 Cup(c)  all purpose flour

Preparation

Scald the milk in a pan and pour into a bowl with the sugar, oil, salt and water. Cool until lukewarm. Add the egg substitute, yeast and whole wheat flour. Turn out onto a floured surface and knead until elastic and smooth, using the all purpose flour. Place in a bowl that has been coated with non stick cooking spray and spray the dough as well. Allow to double in size. Punch down the dough and knead again. Form into loaves and/or rolls and let rise until double. Preheat the oven to 375° F. Bake for 15 to 25 minutes. Bread should be brown and sound hollow when tapped on top. Remove from the pan immediately and cool on a wire rack.

Additional notes

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