67
Rapid Mix Cool Rise White Bread
6-7 cups (1.5-1.75 L)
all-purpose flour
2 tbs (25 mL) sugar
3
1
⁄2 tsp (17 mL) salt
3 packages active dry
yeast
1
⁄4 cup (50 mL) butter
or margarine,
softened
2 cups (500 mL) very
warm water (120°F
to 130°F [48°C to
54°C])
vegetable oil
Place 5
1
⁄2 cups (1.375 L) 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 (500 mL) 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 “Shaping a Loaf.” Place in greased
8
1
⁄2 x 4
1
⁄2 x 2
1
⁄2" (21 x 12 x 6 cm) 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 (200°C) 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.
To Next Page