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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



1. Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
   
   
2. 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.
   
   
3. 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.
   
   
4. 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.
   
   
5. 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.