ENGLISH
BASIC WHITE BREAD
YIELD: 32 SERVINGS (16 SLICES PER LOAF)
1⁄2 | cup | 2 | packages active dry yeast |
3 | tablespoons sugar | 11⁄2 | cups warm water (105°F |
2 | teaspoons salt |
| to 115°F) |
3 | tablespoons butter or margarine | 5 | to 6 cups |
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 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 at a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes. 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 on page 66, and place in greased
Bake at 400°F until golden brown, about 30 minutes. Remove from pans immediately and cool on wire racks.
PER SERVING: ABOUT 95 CAL, 3 G PRO, 18 G CARB, 1 G FAT, 0 MG CHOL, 148 MG SOD
VARIATIONS
Cinnamon Bread: Prepare dough, divide, and roll out each half into a rectangle, as directed for Basic White Bread on page 64. Mix together 1⁄2 cup sugar and
2 teaspoons cinnamon in small bowl. Spread each rectangle with 1 tablespoon softened butter or margarine. Sprinkle with half of sugar mixture. Finish rolling and shaping loaves. Place in
Yield: 32 servings (16 slices per loaf)
PER SERVING: ABOUT 111 CAL, 3 G PRO, 21 G CARB, 2 G FAT, 0 MG CHOL, 152 MG SOD
