KitchenAid KSM90PS Instruction and Recipe Booklet - Page 63

Basic White Bread

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ķ౞ĸ BሑAሑSIሑCሑWሑHᇺITሑEሑBሑRሑ EAሑD ⁄12 cup low-fat milk 3 tablespoons sugar 2 teaspoons salt 3 tablespoons margarine or butter 2 packages active dry yeast 11⁄2 cups warm water (105°F to 115°F) 5-6 cups all-purpose flour Place milk, sugar, salt, and margarine in small saucepan. Heat over low heat until margarine 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 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 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 60, and place in greased 81⁄2x41⁄2x21⁄2-inch baking pan. 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. Variations continued on next page. 61

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61
a
~
b
QQQQQQQQQQQ s QQQQQQQQQQQ
BASIC WHITE BREAD
1
/
2
cup low-fat milk
3
tablespoons sugar
2
teaspoons salt
3
tablespoons margarine
or butter
2
packages active dry
yeast
1
1
/
2
cups warm water
(105°F to 115°F)
5-6
cups all-purpose flour
Place milk, sugar, salt, and margarine in small
saucepan. Heat over low heat until margarine 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 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 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 60, and place in
greased 8
1
/
2
x4
1
/
2
x2
1
/
2
-inch baking pan. 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.
Variations continued on next page.