KitchenAid K45SSWH Instructions And Recipes Manual page 73

RAPIDMIXCOOLRISEWHITEBREAD
6-7 cups allT_u_pose flour
2 t_d_lespoons s_g_or
3_ ten,spoons salt
3 pad%_es active chy
,yeast
cup m:ug:u'ine or
butte_, softened
2 cups very wm'm water
(120°F'to 130°F)
Place 5E cups flour, sugar, salt, yeast, and
margarine in mixer bowl. Attach bowl and dough
hook to mixer. Turn to Speed 2 and mix about
15 seconds. Gradually add warm water and mix
about l_ minutes longer.
Continuing oil Speed 2, add remaining flour, _ cup
at a time, and mix about 2
inintltes, 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 oil page 60. Place in greased 9xSx3-inch
baking pail. Brush each loaf with oil and cover
loosely with plastic wrap. Refrigerate 2 to
12
hours.
When ready to bake, uncover dough careflllly. Let
stand at room temperature 10 minutes. Puncture ally
gas bubbles which may have formed.
Bake
at
400°F for 35 to 40 minutes. Remove from
palls 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.
71