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47
Basic White Bread
1
⁄2 cup low-fat milk
3 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
bowl. Add lukewarm milk mixture and 4
1
⁄2 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.
Punch dough down and divide in half. Shape each
half into a loaf, as directed on page 46, and place
in greased 8
1
⁄2x4
1
⁄2x2
1
⁄2-inch 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.
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.
Variations continued on next page.
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