KitchenAid KSM100PSWW Use & Care Guide - Page 66

Basic White Bread

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ENGLISH BASIC WHITE BREAD YIELD: 32 SERVINGS (16 SLICES PER LOAF) 1⁄2 cup low-fat milk 3 tablespoons sugar 2 teaspoons salt 3 tablespoons butter or margarine 2 packages active dry yeast 11⁄2 cups warm water (105°F to 115°F) 5 to 6 cups all-purpose 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 41⁄2 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, 1⁄2 cup at a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes. Knead on Speed 2 about 2 minutes 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, 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 66, and place in greased 81⁄2ϫ41⁄2ϫ21⁄2-inch loaf pans. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Bake at 400°F until golden brown, about 30 minutes. Remove from pans immediately and cool on wire racks. PER SERVING: ABOUT 95 CAL, 3 G PRO, 18 G CARB, 1 G FAT, 0 MG CHOL, 148 MG SOD VARIATIONS Cinnamon Bread: Prepare dough, divide, and roll out each half into a rectangle, as directed for Basic White Bread on page 64. Mix together 1⁄2 cup sugar and 2 teaspoons cinnamon in small bowl. Spread each rectangle with 1 tablespoon softened butter or margarine. Sprinkle with half of sugar mixture. Finish rolling and shaping loaves. Place in well-greased 81⁄2ϫ41⁄2ϫ21⁄2-inch loaf pans. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. If desired, brush tops with beaten egg white. Bake at 375°F for 40 to 45 minutes, or until golden brown. Remove from pans immediately and cool on wire racks. Yield: 32 servings (16 slices per loaf) PER SERVING: ABOUT 111 CAL, 3 G PRO, 21 G CARB, 2 G FAT, 0 MG CHOL, 152 MG SOD 64 YEAST BREADS AND QUICK BREADS

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ENGLISH
YEAST BREADS AND QUICK BREADS
64
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 4
1
/
2
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,
1
/
2
cup at a time, and mix until
dough clings to hook and cleans sides
of bowl, about 2 minutes. Knead on
Speed 2 about 2 minutes 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, 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 66, and place in greased
8
1
/
2
±
4
1
/
2
±
2
1
/
2
-inch loaf pans. Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Bake at 400°F until golden brown, about 30 minutes. Remove from pans
immediately and cool on wire racks.
PER SERVING:
ABOUT 95 CAL, 3 G PRO, 18 G CARB, 1 G FAT, 0 MG CHOL,
148 MG SOD
VARIATIONS
Cinnamon Bread:
Prepare dough, divide, and roll out each half into a rectangle, as
directed for
Basic White Bread
on page 64. Mix together
1
/
2
cup sugar and
2 teaspoons cinnamon in small bowl. Spread each rectangle with 1 tablespoon
softened butter or margarine. Sprinkle with half of sugar mixture. Finish rolling and
shaping loaves. Place in well-greased 8
1
/
2
±
4
1
/
2
±
2
1
/
2
-inch loaf pans. Cover. Let rise
in warm place, free from draft, about 1 hour, or until doubled in bulk. If desired,
brush tops with beaten egg white. Bake at 375°F for 40 to 45 minutes, or until
golden brown. Remove from pans immediately and cool on wire racks.
Yield:
32 servings (16 slices per loaf)
PER SERVING:
ABOUT 111 CAL, 3 G PRO, 21 G CARB, 2 G FAT, 0 MG CHOL,
152 MG SOD
1
/
2
cup low-fat milk
3
tablespoons sugar
2
teaspoons salt
3
tablespoons butter or margarine
2
packages active dry yeast
1
1
/
2
cups warm water (105°F
to 115°F)
5
to 6 cups all-purpose flour
BASIC WHITE BREAD
YIELD:
32 SERVINGS (16 SLICES PER LOAF)