KitchenAid K45SSWH Instructions And Recipes Manual page 63

BASICWHITEBREAD
cup low4_t milk
3 tablespoons s_g_ar
2 teaspoons salt
3 tablespoons margarine
or butter
2 lmcf_a,ges active &y
,yeast
l_ cups T_u'm T_>_ter
(105°F to llS°F)
5-6 cups allTmrl)ose flour
Place milk, sugar, salt, and margarine in small
saucepan. Heat over low heat until margarine melts
and stlgar dissolves. Cool to hlkewarm.
Dissolve yeast in warm water in warmed mixer bowl.
Add
lukewarm milk mixture and
4_
cups flour.
Attach bowl and dough hook to mixer. Turn to
Speed 2 and mix about
1
ininllte.
Continuing oil Speed 2, add remaining flour, _ cup
at a time, and mix about 2 inintRes, or until dough
clings to hook and cleans sides of bowl. Knead oil
Speed 2 about 2 ininutes 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, fiee 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 oil page 60, and place in
greased 8Ex4_x2_-inch baking pail. Cover.
Let
rise
in warm place, free from draft, about 1 hour, or until
doubled in bulk.
Bake at
400°F
for 30 minutes, or until golden
brown. Remove from palls iminediately and cool on
wire racks.
Yield: 32 servings
(16
slices per loaf).
Per serving: About 95 cal, 3 g pro, 18 g carb,
1 g fat, 0
mg
chol, 148 mg sod.
Variations continued on next page.
61