SHAPING A LOAF
Divide dough in half and roll each half into
a rectangle, approximately 9 X 14 inches. A
rolling pin will smooth dough and remove
gas bubbles.
Starting at short end, roll dough tightly.
Pinch dough to seal end.
Pinch ends and turn under. Place, seam side
down, in loaf pan. Follow directions in rec-
ipe for rising and baking.
RAPIDMIX COOL RISE
WHITE BREAD
7 to 8 cups flour
¼ cup butter or
3 tablespoons sugar
margarine, soft-
41/2
teaspoons salt
ened
3 packages active
2% cups very
;a:'n
dry
yeast
tap water
(120°F. to 130
°
.)
Vegetable Oil
Place 6
11
/
2
cups flour, sugar, salt and undis-
solved yeast and margarine in Bowl. Attach
Bowl and Dough Hook. Turn to Speed 2 and
mix for about 1 minute. At Speed 2, gradu-
ally add warm water, about 1 minute. Mix 1
minute longer. Continue on Speed 2, adding
remaining flour, ½ cup at a time, as needed.
Mix until dough clings to Hook, about 5
minutes.
When dough clings to Hook and cleans sides
of Bowl, knead on Speed 2 for 7 to 10 min-
utes longer or until dough is smooth and
elastic. Stop.
Remove Bowl. Cover Bowl with plastic
wrap, then a towel. Let rest 20 minutes.
Divide dough in half. Roll each half to a
14 X 9-inch rectangle. Shape into loaves.
Place in 2 greased 9X5X3-inch loaf pans.
Brush with vegetable oil. Cover loosely with
plastic wrap. Refrigerate 2 to 12 hours.
When ready to bake, remove from refrig-
erator. Uncover dough carefully. Let stand
at room temperature 10 minutes. Puncture
any gas bubbles which may have formed
with a greased toothpick or metal skewer.
Bake at 400°F. for 35 to 40 minutes, or until
done. Remove from baking pans and cool on
wire racks.
Yield: 2 loaves
24
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