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Basic White Bread
1
⁄2 cup (125 mL) low-
fat milk
3 tbs (45 mL) sugar
2 tsp (10 mL) salt
3 tbs (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 PowerKnead™
Spiral 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
1
1
⁄2 minutes, or until dough starts to clean 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 in “Shaping a
Loaf,” and place in greased 8
1
⁄2 x 4
1
⁄2 x 2
1
⁄2" (21 x
12 x 6 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 protein, 18 g carb,
1 g fat, 0 mg chol, 148 mg sodium.
VARIATION
Extra Bread for the Freezer
Increase ingredient quantities by 50 percent and
prepare in 6 qt (5.68 L) mixer bowl. In second
paragraph, change 4
1
⁄2 cups (1.125 L) flour to
7 cups (1.750 L). Divide dough into 3 pieces.
Yield: 48 servings (16 slices per loaf).
Variations continued on next page.