KITCHENAID 400 - Manual (Page 68)

66
3 ⁄
4
cup low-fat milk
1 ⁄
2
cup sugar
1 1 ⁄
4
teaspoons salt
1 ⁄
2
cup butter or
margarine
2 packages active dry
yeast
1 ⁄
3
cup warm water
(105°F to 115°F)
3 eggs, room
temperature
5 1 ⁄
2
-6 1 ⁄
2
cups all-purpose
flour
Place milk, sugar, salt, and butter in small saucepan.
Heat over low heat until butter melts and sugar
dissolves. Cool to lukewarm.
Dissolve yeast in warm water in warmed mixer
bowl. Add lukewarm milk mixture, eggs, and
5 cups flour. Attach bowl and dough hook to mixer.
Turn to Speed 2 and mix about 2 minutes.
Continuing on Speed 2, add remaining flour, 1 ⁄
2
cup
at a time, and mix about 2 minutes, or until dough
clings to hook and cleans sides of bowl. Knead on
Speed 2 about 2 minutes longer.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Punch dough down and shape as desired for rolls
or coffee cakes.
Basic Sweet Dough