KitchenAid KP26M1XDP Use & Care Guide - Page 69

Rapid Mix Cool Rise White Bread

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Rapid Mix Cool Rise White Bread 6-7 cups all-purpose flour 2 tablespoons sugar 31⁄2 teaspoons salt 3 packages active dry yeast 1⁄4 cup butter or margarine, softened 2 cups very warm water (120°F to 130°F) vegetable oil Place 51⁄2 cups flour, sugar, salt, yeast, and butter in mixer bowl. Attach bowl and PowerKnead™ Spiral 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 about 2 minutes, or until dough starts to clean 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 in the "Shaping a Loaf" section. Place in greased 81⁄2 x 41⁄2 x 21⁄2" baking pans. Brush each loaf with vegetable oil and cover loosely with plastic wrap. Refrigerate 2 to 12 hours. When ready to bake, uncover dough slowly. 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 protein, 21 g carb, 2 g fat, 0 mg chol, 251 mg sodium. 69

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69
Rapid Mix Cool Rise White Bread
6-7
cups all-purpose
flour
2
tablespoons sugar
3
1
⁄
2
teaspoons salt
3
packages active dry
yeast
1
⁄
4
cup butter or
margarine,
softened
2
cups very warm
water (120°F to
130°F)
vegetable oil
Place 5
1
⁄
2
cups flour, sugar, salt, yeast, and butter
in mixer bowl. Attach bowl and PowerKnead™
Spiral Dough Hook to mixer. Turn to Speed 2 and
mix about 20 seconds. Gradually add warm
water and mix about 1
1
⁄
2
minutes longer.
Continuing on Speed 2, add remaining flour,
1
⁄
2
cup at a time, and mix about 2 minutes, or
until dough starts to clean 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 in the “Shaping a Loaf” section. Place
in greased 8
1
⁄
2
x 4
1
⁄
2
x 2
1
⁄
2
" baking pans. Brush each
loaf with vegetable oil and cover loosely with
plastic wrap. Refrigerate 2 to 12 hours.
When ready to bake, uncover dough slowly. 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 protein, 21 g
carb, 2 g fat, 0 mg chol, 251 mg sodium.