KitchenAid Classic Série Mode D'emploi page 70

RAPID MIX COOL RISE WHITE BREAD
YI EL D: 3 2 SERV I N GS ( 1 6 SLIC ES P ER LO AF)
6 to 7 cups all-purpose flour
2 tablespoons sugar
3 1 ⁄ teaspoons salt
2
3 packages active dry yeast
Place 5 1 ⁄ cups flour, sugar, salt, yeast, and butter in mixer bowl. Attach bowl and
2
dough hook to mixer. Turn to Speed 2 and mix about 20 seconds. Gradually add
warm water and mix about 1
Continuing on Speed 2, add remaining flour,
clings to hook and cleans sides of bowl, about 2 minutes. 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 66. Place
in greased 8 1 ⁄ 4 1 ⁄
2 2
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.
PER SERVING: ABOUT 110 CAL, 3 G PRO, 21 G CARB, 2 G FAT, 0 MG CHOL,
251 MG SOD
YEAST BREADS AND QUICK BREADS
68
1 ⁄ minutes longer.
2
2 1 ⁄ -inch loaf pans. Brush each loaf with oil and cover loosely
2
1 ⁄ cup butter or margarine,
4
softened
2 cups very warm water
(120°F to 130°F)
1 ⁄ cup at a time, and mix until dough
2