KITCHENAID 9706634D - Manual (Page 49)

49
Basic White Bread
1 ⁄
2
cup low-fat milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons butter
or margarine
2 packages active dry
yeast
1 1 ⁄
2
cups warm water
(105°F to 115°F)
5-6 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 and 4
1 ⁄
2
cups
flour. Attach bowl and dough hook to mixer.
Turn to Speed 2 and mix about 1 minute.
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,
or until dough is smooth and elastic. Dough will
be slightly sticky to the touch.
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 divide in half. Shape
each half into a loaf, see “Shaping a Loaf”
section. Place in greased 8
1 ⁄
2
x 4 1 ⁄
2
x 2 1 ⁄
2
" baking
pans. Cover. Let rise in warm place, free from
draft, about 1 hour, or until doubled in bulk.
Bake at 400°F for 30 minutes, or until golden
brown. Remove from pans immediately and cool
on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 95 cal, 3 g protein, 18 g carb,
1 g fat, 0 mg chol, 148 mg sodium.
Variations continued on next page.