Rapid Mix Cool Rise White Bread

6-7 cups (1.5-1.75 L) all-purpose flour

2tablespoons (30 mL) sugar

312 teaspoons (17 mL) salt

3packages active dry yeast

14 cup (50 mL) butter or margarine, softened

2cups (500 mL) very warm water (120° F to 130° F [48° C to 54° C])

Place 512 cups (1.375 L) 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 112 minutes longer.

Continuing on Speed 2, add remaining flour, 2 cups (500 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.

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 48. Place in greased 812x412x212-inch (21x12x6-cm) baking 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 (200°C) for 35 to 40 minutes. Remove from pans immediately and cool on wire racks.

Yield: 32 servings (16 slices per loaf).

Per serving: About 110 cal, 3 g pro, 21 g carb, 2 g fat, 0 mg chol, 251 mg sod.

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KitchenAid 4KSMC50S manual Rapid Mix Cool Rise White Bread

4KSMC50S specifications

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