Basic White Bread

12 cup (120 ml) low-fat milk

3tablespoons (45 ml) sugar

2teaspoons (10 ml) salt

3tablespoons (45 ml) butter or margarine

2packages active dry yeast

112 cups (355 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 412 cups (1 l) flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute.

Continuing on Speed 2, add remaining flour, 12 cup (120 ml) at a time, and mix about 112 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 on page 52, and place in greased 812x412x212-inch (21x12x6-cm) baking pans. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Bake at 400°F (204°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 pro, 18 g carb, 1 g fat, 0 mg chol, 148 mg sod.

Variations continued on next page.

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KitchenAid 400 manual Basic White Bread