69
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)
vegetable oil
Place 5
1
⁄2 cups flour, sugar, salt, yeast, and butter
in mixer bowl. Attach bowl and PowerKnead™
Spiral 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 about 2 minutes, or
until dough starts to clean 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 in the “Shaping a Loaf” section. Place
in greased 8
1
⁄2 x 4
1
⁄2 x 2
1
⁄2" baking pans. Brush each
loaf with vegetable oil and cover loosely with
plastic wrap. Refrigerate 2 to 12 hours.
When ready to bake, uncover dough slowly. 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.
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