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Basic White
Bread
cup low-tat
milk
3 tablespoons
sugar
2 teaspoons
salt
3 tablespoons
butter
or margarine
2 packages
active dry
yeast
7_ cups warm
water
(105°F to 115 °F)
5-6
cups alI-purTpose
flour
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 4Y_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, Y_cup
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, or until dough
is
smooth
and elastic. Dough will be slightly sticky to
the toucb.
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 55, and place
in greased 8Y_x4Y_x21/_qnch baking pans. 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 pans immediately
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.
VARIATION
Extra
Bread
for the Freezer
Increase ingredient
quantities
by 50 percent and
prepare in 6 quart mixer bowl. In second
paragraph,
cbange 4Y_cups flour to 7 cups. Divide
dough
into 3 pieces.
Yield: 48 servings (16 slices per Ioa0.
Variations
continued
on next page.
56
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