Inspired by the Kitcheinaid recipe with adjustment in the amount of sugar used.
Basic White Bread
Author: Christopher Kosovich
Serves: 32 servings (16 slices per loaf)
- 1⁄2 cup low-fat milk
- 2 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
- Add lukewarm milk mixture and 4 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. It is best to place it in the oven with an 8x8 pan of boiling water underneath warming oven to 400 degrees for one minute, then let rise for up to an hour or until doubled in bulk.
- Punch dough down and divide in half. Shape each half into a loaf, see “Shaping a Loaf”
- Place in greased 8 1⁄2 x 4 1⁄2 x 2 1⁄2" 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.
Serving size: 1 slice Calories: 95 Fat: 1 g Carbohydrates: 18 g Sodium: 148 mg Protein: 3 g Cholesterol: 0 mg