Basic White Bread

1⁄2 cup (125 mL) low-fat milk

3tablespoons (45 mL) sugar

2teaspoons (10 mL) salt

3tablespoons (45 mL) butter or margarine

2packages active dry yeast

11⁄2 cups (375 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 41⁄2 cups (1.125 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, 1⁄2 cup (125 mL) 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 48, and place in greased 81⁄2x41⁄2x21⁄2-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 (200°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 4KSMC50S manual Basic White Bread, Packages active dry yeast, Cups 1.25-1.5 L all-purpose flour
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4KSMC50S specifications

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