ENGLISH

RAPID MIX COOL RISE WHITE BREAD

YIELD: 32 SERVINGS (16 SLICES PER LOAF)

6

to 7 cups all-purpose flour

1⁄4

cup butter or margarine,

2

tablespoons sugar

 

softened

31⁄2

teaspoons salt

2

cups very warm water

3

packages active dry yeast

 

(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, 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.

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 66. Place

in greased 81⁄2￿41⁄2￿21⁄2-inch loaf 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.

PER SERVING: ABOUT 110 CAL, 3 G PRO, 21 G CARB, 2 G FAT, 0 MG CHOL, 251 MG SOD

68YEAST BREADS AND QUICK BREADS