KITCHENAID 12 CUP KFP750 - Manual (Page 45)

43
Country White Bread
3 ⁄
4
cup water
1 ⁄
4
cup milk
2 tablespoons butter
or margarine
1 package active dry
yeast
3 cups all-purpose
flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon melted
butter or margarine,
if desired
Combine water, milk, and 2 tablespoons butter in
small saucepan. Heat over low heat until warm,
105°F to 115°F. Stir in yeast to dissolve. Set aside.
Position dough blade in work bowl. Add flour,
sugar, and salt. Process until mixed, about
5 seconds, scraping sides of bowl if necessary.
With processor running, slowly add yeast mixture
through the small feed tube. Process 1 to 1
1 ⁄
4
minutes; dough will form a slightly sticky ball.
Remove dough to greased bowl, turning dough to
grease all sides. Cover; let rise in warm place until
double in size, 45 to 60 minutes.
Punch dough down. Shape into a loaf and place in
greased 8
1 ⁄
2
x 4 1 ⁄
2
x 2 1 ⁄
2
-inch loaf pan. Cover; let rise
in warm place until double in size, 45 to 60
minutes. Brush with 1 teaspoon melted butter,
if desired.
Bake at 375°F for 35 to 40 minutes, or until loaf is
deep golden brown and sounds hollow when
tapped. Remove loaf from pan immediately. Cool
on rack.
Yield: 1 loaf (12 servings).
Per Servings: About 130 cal, 4 g pro, 24 g carb,
2.5 g total fat, 1.5 g sat fat, 5 mg chol,
200 mg sod.