KITCHENAID KSMc50 - Manual (Page 62)

60
rapid Mix cool rise white Bread
6-7 cups all-purpose
flour
2 tablespoons sugar
3
1 ⁄
2
teaspoons salt
3 packages active dry
yeast
1 ⁄
4
cup butter or
margarine, softened
2 cups very warm
water (120°F to
130°F)
Place 5 ⁄
2
cups flour, sugar, salt, yeast, and butter in mixer
bowl. Attach bowl and Dough Hook* to mixer. Turn to
Speed 2 and mix about 20 seconds. Gradually add warm
water and mix about ⁄
2
minutes longer.
Continuing on Speed 2, add remaining flour, 2 cups 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.
Cover dough with plastic wrap and a towel. Let rest
20 minutes.
Divide dough in half. Shape each half into a loaf as
directed on page 49. Place in greased 8 ⁄
2
x4 ⁄
2
x2 ⁄
2
-inch
baking pans. Brush each loaf with oil and cover loosely
with plastic wrap. Refrigerate 2 to 2 hours.
When ready to bake, uncover dough carefully. Let stand
at room temperature 0 minutes. Puncture any gas
bubbles which may have formed.
Bake at 400°F for 35 to 40 minutes. Remove from pans
immediately and cool on wire racks.
Yield: 32 servings (6 slices per loaf).
Per serving: About 0 cal, 3 g pro, 2 g carb,
2 g fat, 0 mg chol, 25 mg sod.
* Dough Hook sold separately for model K4SS.