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RECIPES (CONTINUED)
WHITE BREAD
(Using Non-Stick Dough Hook)
INGREDIENTS:
•1 cup milk
•1/4 cup butter or margarine
•2 teaspoons salt
•2 packages active dry yeast
•1/4 cup sugar
•1 cup warm water (105º - 115º F)
•5 1/2 cups all-purpose flour
DIRECTIONS:
1) In a 1-quart saucepan add milk, butter and salt. Heat over low heat until very
warm and butter melts. Set aside to cool.
2) Attach dough hook to mixer head.
3) Dissolve yeast and sugar in warm water in mixing bowl.
4) Allow mixture to stand for 5 minutes or until mixture looks foamy.
5) Add cooled milk mixture and 2 cups of flour. Blend thoroughly using sped 2.
6) Kneading on speed 1, gradually add additional flour until mixture leaves the
side of the bowl.
7) Increase speed to 2 and knead for about 3 minutes or until dough becomes
smooth and elastic. Add additional flour if necessary.
8) Coat dough lightly with oil. Cover bowl tightly; allow dough to rise in a warm
draft-free location for 1 hour or until doubled in size.
9) Remove dough from bowl and punch down. Divide dough in half.
10) Roll out each half to a rectangle; roll up tightly.
11) Place in two greased 8 1/2 x 4 1/2 x 3-inch loaf pans.
12) Brush top of loaves with oil. Cover and let rise for 1 hour or until doubled in
size.
13) Preheat oven to 350º F. Bake for 35 to 40 minutes or until loaves sound hollow
when tapped.
Makes 2 loaves.
POUND CAKE
(Using Non-Stick Flat Beater) - continued
7) Blend in vanilla extract, and then turn mixer down to speed 1.
8) Add flour, baking powder, salt and milk. Scrape side of bowl if necessary.
9) Gradually increase to speed 3 until well blended.
10) Pour batter into prepared baking pan.
11) Bake for 55 minutes to 1 hour, or until toothpick inserted in the center comes
out clean.
Makes 1 loaf.