White Bread

34 cup water

14 cup milk

2tablespoons margarine or butter

1package active dry yeast

3cups bread flour*

1tablespoon sugar

1teaspoon salt

Combine water, milk, and margarine in small saucepan. Heat over low heat until warm, 105˚F to 115˚F. Stir in yeast to dissolve.

Position dough blade in work bowl. Add flour, sugar, and salt. Process 4 to 5 seconds. With processor running, slowly add yeast mixture through feed tube until dough forms a ball, about 1 to 114 minutes. Dough will be slightly sticky.

Place dough in greased bowl, turning dough to grease all sides. Cover. Let rise in warm place until double in size, about 1 to 114 hours.

Punch dough down. Shape into a loaf and place in a greased 9 x 5 x 3-inch loaf pan. Cover. Let rise in a warm place until double, about 1 to 114 hours.

Bake at 375˚F for 35 to 40 minutes, until loaf is deep golden brown and sounds hollow when tapped. Remove loaf from pan immediately. Cool on rack.

Yield: 1 loaf (12 1-slice servings).

*You can substitute all-purpose flour, but the loaf may not be as large.

Per serving: About 150 cal, 4 g pro, 28 g car, 2 g fat, 0 mg chol, 203 mg sod.

VARIATIONS:

Cinnamon Bread

After first rising, roll out dough and spread with 1 tablespoon soft margarine. Sprinkle with

3 tablespoons sugar and 1 teaspoon cinnamon. Shape into loaf. Proceed as with white bread recipe.

Per serving: About 171 cal, 4 g pro, 28 g car, 3 g fat, 0 mg chol, 215 mg sod.

Herb Bread

Add 1 tablespoon each fresh chopped basil, thyme, and chives to flour mixture. Proceed as with white bread recipe.

Per serving: About 150 cal, 4 g pro, 28 g car, 2 g fat, 0 mg chol, 203 mg sod.

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KitchenAid 690, 670 manual White Bread, Cinnamon Bread, Herb Bread, ⁄4 cup water ⁄4 cup milk

690, 670 specifications

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