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BASIC WHITE BREAD
1
⁄
2
cup low-fat milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons butter or
margarine
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 butter in small
saucepan. Heat over low heat until butter 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 64, and place in
greased 8
1
⁄2x4
1
⁄2x2
1
⁄2-inch baking pans. 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.
VARIATION
Extra Bread for the Freezer
Increase ingredient quantities by 50 percent and
prepare in 6 quart mixer bowl. In second
paragraph, change 4
1
⁄2
cups flour to 7 cups. Divide
dough into 3 pieces.
Yield: 48 servings (16 slices per loaf).
Variations continued on next page.
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