Basic White Bread (from KitchenAid mixer cookbook)

Place in a saucepan and heat until sugar and salt are dissolved and butter is melted:

½ cup lowfat milk
3 T sugar
2 t salt
3 T butter

Cool to lukewarm. Meanwhile stir together in bowl of KitchenAid mixer:

2 packages active dry yeast (or 4 T yeast)
1 ½ c warm water (105-110 degrees Fahrenheit)

Add milk mixture and stir. Add:

4 c flour (11% protein, or bread flour)

Turn to speed 2 and combine. Continue on speed two adding:

1-2 c flour (11% protein, or bread flour)

until dough is not sticky but remains cohesive. Knead at speed 2 for about 2 minutes longer.

Place in greased or oiled bowl and let rise until doubled in bulk (~ 2 hours). Punch down, and roll out into rough rectangle (9" x 12" approx). Start with one of the short sides and roll up to form thick cylinder; put dough in

Greased bread pan

tucking in ends of roll. If making cinnamon bread, spread each rectangle with:

1 T butter
¼ c sugar
1 T cinnamon

and then roll up and place in greased bread pan.

Let rise again for about 2 hours. Heat oven to 400 degrees Fahrenheit and bake for 30 minutes or until golden brown.






This page is copyright 2006, Laura Giletti
Last revised: May 2006