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14
Basic White Bread
1 cup lowfat milk
1 tablespoon sugar
1 teaspoon salt
2 tablespoons
margarine or butter
1 package active dry
yeast
2-3
1
⁄2 cups all-purpose
flour
Attach dough hooks to mixer. Combine 2 cups flour
and yeast in large bowl. Set aside.
Place milk, sugar, salt, and margarine in small
saucepan. Heat over medium heat until margarine
melts and sugar dissolves, stirring frequently.
Continue heating to 120°F to 130°F. Add to flour
mixture. Beat at Speed 3 about 1 minute, or until
blended.
Continuing on Speed 3, add remaining flour,
1
⁄4 cup
at a time, until dough cleans sides of bowl, scraping
sides of bowl. Knead on Speed 3 about 2 minutes,
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. With lightly oiled hands, shape
dough into 8x4-inch loaf. Place in greased
8
1
⁄2x4
1
⁄2x2
1
⁄2-inch baking pan. Cover. Let rise in warm
place, free from draft, about 1 hour, or until
doubled in bulk.
Bake at 400°F for 30 to 40 minutes, or until golden
brown. Remove from pan immediately and cool on
wire rack.
Yield: 16 servings.
Per serving: About 81 cal, 2 g pro, 14 g carb,
2 g total fat, 0 g sat fat, 1 mg chol, 168 mg sod.