Rapid Mix Cool Rise White Bread
2tbs (25 mL) sugar 31⁄2 tsp (17 mL) salt
3packages active dry yeast
1⁄4 cup (50 mL) butter or margarine, softened
2cups (500 mL) very warm water (120°F to 130°F [48°C to 54°C])
vegetable oil
Place 51⁄2 cups (1.375 L) flour, sugar, salt, yeast, and butter in mixer bowl. Attach bowl and PowerKnead™ Spiral Dough Hook to mixer. Turn to Speed 2 and mix about 20 seconds. Gradually add warm water and mix about 11⁄2 minutes longer.
Continuing on Speed 2, add remaining flour,
1⁄2 cup (500 mL) at a time, and mix about
2 minutes, or until dough starts to clean 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 in “Shaping a Loaf.” Place in greased
81⁄2 x 41⁄2 x 21⁄2" (21 x 12 x 6 cm) baking pans. Brush each loaf with vegetable oil and cover loosely with plastic wrap. Refrigerate 2 to 12 hours.
When ready to bake, uncover dough slowly. 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 protein, 21 g carb, 2 g fat, 0 mg chol, 251 mg sodium.
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