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White Bread
1. With dough hook in place, add
milk, water, butter, sugar, salt,
about half of the flour, and the
yeast into the mixing bowl. Use the
“M” switch to incorporate.
2. Optional step: for enhanced flavor
and texture, allow the batter to sit
for 15-30 minutes, until it becomes
bubbly.
3. Slowly increase to Speed 2 and
continue adding remaining flour,
a little at a time, until the dough
pulls away from the sides of the
bowl. You may not need all of the
flour. Continue kneading at Speed
2 for 5-6 minutes until the dough is
smooth and elastic.
4. Let rise in bowl until doubled in size.
5. Punch down dough place onto
floured counter and divide dough
into equal portions, shape into
loaves and place into greased loaf
pans. (Or make into one of the
following recipes)
6. Once loafs have doubled in size
bake at 350ºF for 30-40 minutes
or until golden brown and internal
temperature reaches 190ºF-200ºF.
Small Batch (2 Loaves)
1 Cup Warm Milk
1 Cup Warm Water
4 Tbsp Butter, Softened
4 Tbsp Sugar
2 tsp Salt
1 ⁄ Tbsp Instant Yeast
4 ⁄ - 6 Cups White Flour
Large Batch (6 Loaves)
3 Cup Warm Milk
3 Cup Warm Water
1 ⁄ Sticks Butter, Softened
⁄ Cups Sugar
2 Tbsp Salt
3 Tbsp Instant Yeast
13 - 17 Cups White Flour
Ingredients
10
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