Basic White Bread *
Source of Recipe
KitchenAid Recipe Book
List of Ingredients
- ½ cup low-fat milk
- 3 Tbsp sugar
- 2 tsp salt
- 3 Tbsp butter or margarine
- 2 packages active dry yeast
- 1½ cups warm water (105° to 115° F)
- 5 to 6 cups all-purpose flour
Instructions
- 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 4½ 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, ½ cup at a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes. 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 (as directed, below) and place in greased 8½ x 4½ x 2½-inch loaf pans. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
- Bake at 400° F until golden brown, about 30 minutes. Remove from pans immediately and cool on wire racks.
Yield: 32 servings
(16 slices per loaf)
Final Comments
-- Tips for Shaping a Loaf --
Divide the dough in half. On a lightly floured surface, roll each half into a rectangle, approximately 9 x 14 inches. A rolling pin will smooth the dough and remove gas bubbles.
Starting at a short end, roll the dough tightly. Pinch to seal the seam.
Pinch the ends and turn them under. Place the dough, seam side down, in a loaf pan. Follow the directions in the recipe for rising and baking.
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