Rapid Mix Cool Rise White Bread
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 49. Place in greased
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.
* Dough Hook sold separately for model K4SS.
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