Grandmother Sayre's Homemade White Bread with fructose

by

James K. Sayre

2001

Preheat oven to the lowest setting.

Ingredients:

6 and 1/2 cups white flour

1/2 cup whole wheat flour

3/4 cup non-fat dried milk

1 tablespoon fructose

2 tablespoons baking yeast

1 tablespoon salt

3 tablespoons salad oil

3 cups of warm water

Directions:

First dissolve fructose sugar in warm water. (Water should be below 120°F to avoid killing yeast. But it should be warm to encourage the yeast to do their thing). Then add the yeast. Let the mixture sit ten minutes or so while yeast grows. Mix the dry ingredients in a large bowl. Then mix in the oil. Then add water-fructose-yeast mixture. After mixing, the dough can be kneaded if desired. Eventually, put the dough into two standard bread pans. Let it rise in the slightly warm over for an hour or so. Then, after the dough has risen sufficiently, turn up the heat to 350°F. Bake for 25 minutes, then turn the oven down to 325 F and bake for another 25 minutes. The bread can be baked for a full hour if desired. Remove, cook on a rack. Then refrigerate or freeze for later use. Makes two loaves.

Yield:

two standard loaves.

End.

Questions? Comments? Suggestions? Please feel free to Email the author at sayresayre@yahoo;com. sayresayre@yahoo.com

This web page was recently created by James Sayre.

Contact author James K. Sayre at sayresayre@yahoo.com. Author's Email: sayresayre@yahoo.com

Copyright 2003 by Bottlebrush Press. All Rights Reserved.

Web page last updated on 8 May 2003.