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 (120°F to
130°F)
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 on page 49. Place in greased 8
1
⁄2x4
1
⁄2x2
1
⁄2-inch
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 pro, 21 g carb,
2 g fat, 0 mg chol, 251 mg sod.
* Dough Hook sold separately for model K4SS.
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