KitchenAid KSM100PSWW Use & Care Guide - Page 70

Rapid Mix Cool Rise White Bread

Get KitchenAid KSM100PSWW - Ultra Power Plus Stand Mixer PDF manuals and user guides
UPC - 883049036908
View all KitchenAid KSM100PSWW manuals
Add to My Manuals
Save this manual to your list of manuals

Page 70 highlights

ENGLISH RAPID MIX COOL RISE WHITE BREAD YIELD: 32 SERVINGS (16 SLICES PER LOAF) 6 to 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) Place 51⁄2 cups flour, sugar, salt, yeast, and butter in mixer bowl. Attach bowl and 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 until dough clings to hook and cleans sides of bowl, about 2 minutes. 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 on page 66. Place in greased 81⁄2ϫ41⁄2ϫ21⁄2-inch loaf pans. Brush each loaf with oil and cover loosely with plastic wrap. Refrigerate 2 to 12 hours. When ready to bake, uncover dough carefully. 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. PER SERVING: ABOUT 110 CAL, 3 G PRO, 21 G CARB, 2 G FAT, 0 MG CHOL, 251 MG SOD 68 YEAST BREADS AND QUICK BREADS

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
  • 41
  • 42
  • 43
  • 44
  • 45
  • 46
  • 47
  • 48
  • 49
  • 50
  • 51
  • 52
  • 53
  • 54
  • 55
  • 56
  • 57
  • 58
  • 59
  • 60
  • 61
  • 62
  • 63
  • 64
  • 65
  • 66
  • 67
  • 68
  • 69
  • 70
  • 71
  • 72
  • 73
  • 74
  • 75
  • 76
  • 77
  • 78
  • 79
  • 80
  • 81
  • 82
  • 83
  • 84
  • 85
  • 86
  • 87
  • 88
  • 89
  • 90
  • 91
  • 92
  • 93
  • 94
  • 95
  • 96
  • 97
  • 98
  • 99
  • 100
  • 101
  • 102
  • 103
  • 104
  • 105
  • 106
  • 107
  • 108
  • 109
  • 110
  • 111
  • 112
  • 113
  • 114
  • 115
  • 116
  • 117
  • 118
  • 119
  • 120
  • 121
  • 122
  • 123
  • 124
  • 125
  • 126
  • 127
  • 128
  • 129
  • 130
  • 131
  • 132
  • 133
  • 134
  • 135
  • 136
  • 137
  • 138
  • 139
  • 140
  • 141
  • 142
  • 143
  • 144
  • 145
  • 146
  • 147
  • 148
ENGLISH
YEAST BREADS AND QUICK BREADS
68
Place 5
1
/
2
cups flour, sugar, salt, yeast, and butter in mixer bowl. Attach bowl and
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 until dough
clings to hook and cleans sides of bowl, about 2 minutes. 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 on page 66. Place
in greased 8
1
/
2
±
4
1
/
2
±
2
1
/
2
-inch loaf pans. Brush each loaf with oil and cover loosely
with plastic wrap. Refrigerate 2 to 12 hours.
When ready to bake, uncover dough carefully. 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.
PER SERVING:
ABOUT 110 CAL, 3 G PRO, 21 G CARB, 2 G FAT, 0 MG CHOL,
251 MG SOD
6
to 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)
RAPID MIX COOL RISE WHITE BREAD
YIELD:
32 SERVINGS (16 SLICES PER LOAF)