KitchenAid K4SSWH Use & Care Guide - Page 62

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) 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, 2 cups 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. Cover dough with plastic wrap and a towel. Let rest 20 minutes. Divide dough in half. Shape each half into a loaf as directed. Place in greased 81/2 x 41/2 x 21/2" baking 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. 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. *Dough Hook sold separately for model K4SS. 60

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60
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 (120²F to
130²F)
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, 2 cups 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.
Cover dough with plastic wrap and a towel. Let rest
20 minutes.
Divide dough in half. Shape each half into a loaf as
directed. Place in greased 8
1
/
2
x 4
1
/
2
x 2
1
/
2
" baking 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.
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.
*Dough Hook sold separately for model K4SS.