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1/3 cup (80 mL)
low-fat milk
2 tbs (30 mL) sugar
2 tsp (10 mL) salt
2 tbs (30 mL) butter or
margarine
1
/
packages active dry yeast
1
2
1 cup (240 mL)
warm water
(105°F to 115°F)
[40°C to 46° C]
4 cups (950 mL)
all-purpose flour
14
Basic White Bread
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 4½ cups (1 L) 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
(120 mL) at a time, and mix about 1-1/2 minutes,
or until dough starts to clean 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, and place in greased 8½ x 4½ x 2½"
(21.25 x 11.25 x 6.25 cm) baking pans. Cover. Let rise
in warm place, free from draft, about 1 hour, or until
doubled in bulk.
Bake at 400°F (200°C) 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 protein, 18 g carb,
1 g fat, 0 mg chol, 148 mg sodium.
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