Home Bread-Bakers v096.n031.13

Kitchen Aid Basic White Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Thu, 15 Aug 1996 23:22:13 -0700
I finally got a new mixer and wanted to start with the very basic white

                     *  Exported from  MasterCook  *

                   Kitchen Aid Basic White Bread <R T>

Recipe By     : Kitchen Aid
Serving Size  : 16   Preparation Time :0:00
Categories    : Bread Mailing List               Breads
                Hand Made                        Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Makes 2 Loaves:
     1/2  C             Milk -- I Used Nonfat
   3      Tbsp          Sugar
   2      Tsp           Salt
   3      Tbsp          Butter Or Margarine
   2      Pkg           Active Dry Yeast -- (Used 4  1/2 Tsp)
   1 1/2  C             Warm Water -- 105 - 115 Deg F
   5      C             All-Purpose Flour -- To 6 C
   2      Tbsp          Sesame Seeds -- **Note, Toasted
   1      Tsp           Egg Beaters® 99% Egg Substitute -- Mixed With
   1      Tsp           Water

*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
4 1/2 C flour.  Attach bowl and dough hook.  Turn to Speed 2 and mix 1
minute.  Continuing on Speed 2, add remaining flour, 1/2 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 1/2 x 4 1/2 x 2 1/2" 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

Really good.

Entered into MasterCook and taste tested for you by Reggie Dwork

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