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ENGLISH
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BASIC WHITE BREAD 1/2 cup (120 mL)
low-fat milk
3 tbs (45 mL) sugar
2 tsp (10 mL) salt
3 tbs (45 mL) butter or
margarine
2 packages active dry
yeast
1
1/2 cups (355 mL)
warm water
(105°F to 115°F)
[40°C to 46° C]
5-6 cups (1.2 to 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 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 (120 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 the
“Shaping a Loaf“ section, and place in greased
81/2 x 41/2 x 21/2" (21.25 x 11.25 x 6.25 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 (5.7 L) mixer bowl. In
second paragraph, change 41/2 cups (1 L) flour
to 7 cups (1.735 L). Divide dough into 3 pieces.
Yield: 48 servings (16 slices per loaf).