Nutritional Info

Nutrition Facts

Serving Size 1 (158g)

Calories 434
Calories from Fat 115 (27%)
Amount Per Serving %DIV
Total Fat 12.8g 20%
Saturated Fat 3.5g 18%
Monounsaturated Fat 7.1g
Polyunsaturated Fat 2.2g
Trans Fat 0.0g
Cholesterol 48.4mg 16%
Sodium 268.1mg 12%
Potassium 182mg 4%
Total Carbohydrate 53.8g 18%
Dietary Fiber 1.8g 7%
Sugars 6g
Protein 20.7g 41%

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Recipe Description
This wholesome white bread is made with apple juice concentrate, and is entirely sugar free.
Prep time
3 hr
Cook time
55 min
Ready In
3 hr 55 min

Ingredients

Serves Tool

Serves To:USMetric
7 Cup(c)  all purpose flour
2 Package(pk)  yeast
1 Tablespoon(T)  unsweetened apple juice concentrate
2 Cup(c)  water
2 Cup(c)  water
1/4 Cup(c)  vegetable oil
2 Teaspoon(t)  salt
2 Tablespoon(T)  olive oil
1 Tablespoon(T)  unsweetened apple juice concentrate

Preparation

Measure 7 cups flour into a large bowl and sift four times. Reserve 1/2 cup of sifted flour for later kneading. In a small bowl, stir together yeast and 2 teaspoons flour. Place concentrate and 1/2 cup water in a small saucepan and warm to 120 degrees F. Pour over yeast mixture, stir gently to moisten, and let stand for 10 minutes. In a 4 quart or larger saucepan, combine 2 cups water, generous 1/4 cup oil and salt. Heat mixture to 130 degrees F, remove pan from heat, and let cool to 120 degrees F. Add 2 cups sifted flour to water and oil mixture and stir to count of 20. Add yeast mixture and stir to count of 20. Add 1 cup of flour and stir to count of 20. Add rest of flour, 1 cup or less at a time, stirring flour in well before adding more. Turn out dough onto a lightly floured surface and knead for 10 minutes. Gradually add more flour if needed. Make sure you work in all flour well. Dough should be soft and not sticky to the touch. Oil the bottom of a large pan and place dough in pan, turning dough to coat all surfaces with oil. Cover and let rise in a warm place for 50 to 55 minutes. Oil two 9 by 5 by 2 1/2 inch loaf pans. Punch down dough and knead for 1 minute in pan. Do not add flour. Cut dough in half. On a non floured surface, gently roll out each half so that it is about 9 by 6 by 2 1/2 inches thick. Gently turn dough over and roll very softly, maintaining the same measurements, touching it as little as possible. (This will help get rid of any bumps, etc., so bread will have a smooth top.) Gently roll up and form each half into a slender, high loaf. Tuck under edges and place in prepared pans. Lightly, with fingertips, cover tops of loaves with oil. Cover with a light cloth and let rise in a warm place for 50 to 55 minutes. After 45 minutes, preheat oven to 350 degrees F. At this time, also check bread so you know how high it is. Dough is ready to bake when it has risen 2 inches above the sides of the pan. When the dough reaches this stage, put it in the oven and bake it as soon as possible. Remember that, since this bread uses only fruit concentrate, the yeast will run out of "food" sooner than if you were using sugar. If you allow the second rising period to go beyond the point at which the yeast runs out of food, your loaf may deflate like a popped balloon. Uncover loaves and bake 50 to 55 minutes, or until bread is golden brown and has a hollow sound when tapped. Remove pans from oven and turn out bread onto a wire rack to cool. Cool for 20 to 30 minutes. Brush tops with olive oil. To store, wrap cooled bread in plastic and store on countertop or freeze.

Additional notes

WHOLE-WHEAT VARIATION:

You may substitute 2 cups whole-wheat flour and 3 heaping tablespoons wheat germ for 2 cups all-purpose flour in this recipe.
HAMBURGER-BUN VARIATION: To make hamburger buns, use two lightly oiled baking sheets and, in step 9, simply divide dough into 24 to 26 pieces and shape into buns. Follow remaining instructions, but bake for only 27 to 30 minutes, or until lightly browned. Coolon rack. Top with olive oil or oil of choice. Yield: 24 to 26 buns

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