Rapid Mix Cool Rise White Bread

6-7 cups all-purpose flour

2tablespoons sugar 31⁄2 teaspoons salt

3packages active dry yeast

1⁄4 cup butter or margarine, softened

2cups very warm water (120°F to 130°F)

Place 51⁄2 cups 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 11⁄2 minutes longer.

Continuing on Speed 2, add remaining flour, 2 cups 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 46. Place in greased 81⁄2x41⁄2x21⁄2- inch 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 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 KP50PS, KSM50P manual Rapid Mix Cool Rise White Bread
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KP50PS, KSM5, KSM50P specifications

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