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Rapid Mix Cool Rise White Bread
6-7 cups all-purpose
flour
2 tablespoons sugar
3
1
⁄2 teaspoons salt
3 packages active dry
yeast
1
⁄4 cup butter or
margarine,
softened
2 cups very warm
water (120°F to
130°F)
Place 5
1
⁄2 cups 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 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,
see “Shaping a Loaf” section. Place in greased 8
1
⁄2
x 4
1
⁄2 x 2
1
⁄2" baking pans. Brush each loaf with oil
and cover loosely with plastic wrap. Refrigerate 2
to 12 hours.
When ready to bake, gently uncover dough. Let
stand at room temperature 10 minutes. Puncture
any gas bubbles which may have formed.
Bake at 400°F 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 protein, 21 g
carb, 2 g fat, 0 mg chol, 251 mg sodium.