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Basic White Bread
cup low-tat milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons butter
or margarine
2 packages active dry
yeast
7_ cups warm water
(105°F to 115 °F)
5-6 cups alI-purTpose
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 4Y_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, Y_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 toucb.
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 55, and place
in greased 8Y_x4Y_x21/_qnchbaking 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, cbange 4Y_cups flour to 7 cups. Divide
dough into 3 pieces.
Yield: 48 servings (16 slices per Ioa0.
Variations continued on next page.
56
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