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ENGLISH
YEAST BREADS AND QUICK BREADS
68
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, 1 ⁄
2
cup at a time, and mix until dough
clings to hook and cleans sides of bowl, about 2 minutes. 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 as directed on page 66. Place
in greased 8
1 ⁄
2
⫻
4 1 ⁄
2
⫻
2 1 ⁄
2
-inch loaf pans. Brush each loaf with oil and cover loosely
with plastic wrap. Refrigerate 2 to 12 hours.
When ready to bake, uncover dough carefully. 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.
PER SERVING: ABOUT 110 CAL, 3 G PRO, 21 G CARB, 2 G FAT, 0 MG CHOL,
251 MG SOD
6 to 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)
RAPID MIX COOL RISE WHITE BREAD
YIELD: 32 SERVINGS (16 SLICES PER LOAF)
060-71,73-87PIL:060-71,73-87PIL1348700 2/6/09 1:56 PM Page 68