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Rapid Mix Cool Rise White Bread
6-7 cups (1.5-1.75 L)
all-purpose flour
2 tablespoons (30 mL)
sugar
3
1
⁄2 teaspoons (17 mL)
salt
3 packages active dry
yeast
1
⁄4 cup (50 mL) butter
or margarine,
softened
2 cups (500 mL) very
warm water (120° F
to 130° F [48° C to
54° C])
Place 5
1
⁄2 cups (1.375 L) flour, sugar, salt, yeast, and
butter in mixer bowl. Attach bowl and dough hook
to mixer. Turn to Speed 2 and mix about 20 seconds.
Gradually add warm water and mix about 1
1
⁄2 minutes
longer.
Continuing on Speed 2, add remaining flour, 2 cups
(500 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.
Cover dough with plastic wrap and a towel. Let rest
20 minutes.
Divide dough in half. Shape each half into a loaf as
directed on page 48. Place in greased 8
1
⁄2x4
1
⁄2x2
1
⁄2-inch
(21x12x6-cm) baking pans. Brush each loaf with oil
and cover loosely with plastic wrap. Refrigerate 2 to
12 hours.
When ready to bake, uncover dough carefully. Let
stand at room temperature 10 minutes. Puncture
any gas bubbles which may have formed.
Bake at 400°F (200°C) for 35 to 40 minutes.
Remove from pans immediately and cool on wire
racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 110 cal, 3 g pro, 21 g carb,
2 g fat, 0 mg chol, 251 mg sod.