64
Rapid Mix Cool Rise White Bread
6-7 cups (1.5-1.66 l)
all-purpose flour
2 tablespoons (30 ml)
sugar
3
1
⁄2 teaspoons (17 ml)
salt
3 packages active dry
yeast
1
⁄4 cup (60 ml) butter or
margarine, softened
2 cups (475 ml) very
warm water (120°F
to 130°F [48°C to
54°C])
vegetable oil
Place 5
1
⁄2 cups (1.3 l) flour, sugar, salt, yeast, and
butter in mixer bowl. Attach bowl and dough hook
to mixer. Turn to Speed 2 and mix about 20
seconds. Gradually add warm water and mix about
1
1
⁄2 minutes longer.
Continuing on Speed 2, add remaining flour,
1
⁄2 cup
(120 ml) at a time, and mix about 2 minutes, or
until dough starts to clean sides of bowl. Knead on
Speed 2 about 2 minutes longer.
Cover dough with plastic wrap and a towel. Let rest
20 minutes.
Divide dough in half. Shape each half into a loaf as
directed on page 52. Place in greased 8
1
⁄2x4
1
⁄2x2
1
⁄2-inch
(21x12x6-cm) baking pans. Brush each loaf with
vegetable oil and cover loosely with plastic wrap.
Refrigerate 2 to 12 hours.
When ready to bake, uncover dough carefully. Let
stand at room temperature 10 minutes. Puncture
any gas bubbles which may have formed.
Bake at 400°F (204°C) for 35 to 40 minutes. Remove
from pans immediately and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 110 cal, 3 g pro, 21 g carb,
2 g fat, 0 mg chol, 251 mg sod.
