Basic White Bread
1⁄2 cup (125 mL) low- fat milk
3tbs (45 mL) sugar
2 tsp (10 mL) salt
3tbs (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])
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 PowerKnead™ Spiral 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
11⁄2 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 in “Shaping a Loaf,” and place in greased 81⁄2 x 41⁄2 x 21⁄2" (21 x 12 x 6 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 protein, 18 g carb, 1 g fat, 0 mg chol, 148 mg sodium.
VARIATION
Extra Bread for the Freezer
Increase ingredient quantities by 50 percent and prepare in 6 qt (5.68 L) mixer bowl. In second paragraph, change 41⁄2 cups (1.125 L) flour to
7 cups (1.750 L). Divide dough into 3 pieces.
Yield: 48 servings (16 slices per loaf).
Variations continued on next page.
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