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Rapid Mix Cool Rise White Bread
6-7 cups all-purpose
flour
2 tablespoons sugar
3
/
teaspoons salt
1
2
3 packages active dry
yeast
/
cup butter or
1
4
margarine, softened
2 cups very warm
water (120°F to
130°F)
*Dough Hook sold separately for model K4SS.
Place 5
/
cups flour, sugar, salt, yeast, and butter in mixer
1
2
bowl. Attach bowl and 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, 2 cups 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.
Cover dough with plastic wrap and a towel. Let rest
20 minutes.
Divide dough in half. Shape each half into a loaf as
directed. Place in greased 8
Brush each loaf with oil and cover loosely with plastic
wrap. Refrigerate 2 to 12 hours.
When ready to bake, uncover dough gently. 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.
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.
60
/
minutes longer.
1
2
/
x 4
/
x 2
/
" baking pans.
1
1
1
2
2
2
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