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Basic White Bread
1
⁄2 cup low-fat milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons butter
or margarine
2 packages active dry
yeast
1
1
⁄2 cups warm water
(105°F to 115°F)
5-6 cups 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 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 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 49, and place in greased
8
1
⁄2x4
1
⁄2x2
1
⁄2-inch baking pans. Cover. Let rise in warm
place, free from draft, about 1 hour, or until doubled
in bulk.
Bake at 400°F 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.
* Dough Hook sold separately for model K4SS.