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49
Basic White Bread
1
⁄2 cup (125 mL) low-fat
milk
3 tablespoons (45 mL)
sugar
2 teaspoons (10 mL)
salt
3 tablespoons (45 mL)
butter or margarine
2 packages active dry
yeast
1
1
⁄2 cups (375 mL) warm
water (105°F to
115°F [40°C to 46°C])
5-6 cups (1.25-1.5 L)
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
(1.125 L) 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
(125 mL) 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, as directed on page 48, and place
in greased 8
1
⁄2x4
1
⁄2x2
1
⁄2-inch (21x12x6-cm) baking
pans. Cover. Let rise in warm place, free from draft,
about 1 hour, or until doubled in bulk.
Bake at 400°F (200°C) 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 pro, 18 g carb,
1 g fat, 0 mg chol, 148 mg sod.
Variations continued on next page.