Oh. Here it is at the end of the recipe. "Each loaf makes 27 slices 1/3 inch thick--30 calories each."
Adapted from the Slenderalla Cookbook, 1957.
1 package yeast
1 tsp sugar
1 1/4 tsp salt
1/2 cup lukewarm water
1 cup skim milk
1 Tbs butter or margarine
2 cups sifted whole wheat flour
1 cup sifted flour
Combine the yeast, sugar, salt, and water. Stir until yeast dissolves. Scald the milk; add the butter and let cool. Add the yeast mixture and the flour. Beat until smooth. Knead on a lightly floured surface until smooth and elastic. Place in a greased bowl, then turn dough over. Cover and let rise in a warm place until double in bulk. Punch down.
You can chill part of the dough up to 1 week. This will make 2 loaves or 24 rolls.
For rolls: Break dough into small pieces and put in muffin pans. Cover and let double in bulk. Bake at 400 about 20 minutes.
For bread: Divide the dough into 2, shape and place in 2 loaf plans. Bake at 375 for 45 minutes. Remove from pans at once and let cool on a cake rack.