Kitchen aid basic white bread

16 Servings

Ingredients

Quantity Ingredient
Makes 2 Loaves:
½ cup Milk; I Used Nonfat
3 tablespoons Sugar
2 teaspoons Salt
3 tablespoons Butter Or Margarine
2 packs Active Dry Yeast; (Used 4 1/2 Tsp)
1½ cup Warm Water; 105 - 115 Deg F
5 cups All-Purpose Flour; To 6 C
Optional:
2 tablespoons Sesame Seeds; **Note, Toasted
1 teaspoon Egg Beaters® 99% Egg Substitute; Mixed With
1 teaspoon Water

Directions

*NOTE: I added the toasted sesame seeds and the egg wash to one loaf of bread...the recipe did not have this in it.

Combine 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 bowl. Add lukewarm milk mixture and 4½ C flour. Attach bowl and dough hook. Turn to Speed 2 and mix 1 minute. Continuing on Speed 2, add remaining flour, ½ C at a time, until dough clings to hook and cleans sides of bowl. Knead on Speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.

Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hr.

Punch dough down and divide in half. Shape each half into a loaf and place in greased 8 ½ x 4 ½ x 2 ½" loaf pan. Cover; let rise in warm place free from draft, until doubled in bulk, about 1 hr.

Bake at 400 deg F for 30 minutes. Remove from pans immediately and cool on wire racks.

Yield: 2 loaves

Entered into MasterCook and taste tested for you by Reggie Dwork <reggie@...> <bread-bakers@...> Posted to Digest eat-lf.v096.n124 Date: Thu, 15 Aug 1996 09:13:11 -0500 From: matejka@... (Anita A. Matejka) NOTES : Cal 186⅕

Fat 3.5g

Carbs 33.2g

Fiber 0.4g

Protein 5.2g

Sodium 295mg

CFF 16.9%

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