14
Basic White Bread
1 cup (250 ml) lowfat
milk
1 tablespoon (15 ml)
sugar
1 teaspoon (5 ml) salt
2 tablespoons (25 ml)
margarine or butter
1 package active dry
yeast
2-3
1
⁄
2
cups (500-850 ml)
all-purpose flour
Attach dough hooks to mixer. Combine 2 cups
(500 ml) 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 (50°C to 55°C).
Add to flour mixture. Beat at Speed 3 about 1
minute, or until blended.
Continuing on Speed 3, add remaining flour,
1
⁄
4
cup
(50 ml) 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 (200x100 mm) loaf. Place in
greased 8
1
⁄
2
x4
1
⁄
2
x2
1
⁄
2
-inch (210x110x60 mm) baking
pan. 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 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.
Summary of Contents for 3 Speed Classic Blender
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