KITCHENAID 4KFP750 - Manuel (Page 45)

43
Country White Bread
3 ⁄
4
cup (175 ml) water
1 ⁄
4
cup (60 ml) milk
2 tablespoons (30 ml)
butter or margarine
1 package active dry
yeast
3 cups (710 ml)
all-purpose flour
1 tablespoon (15 ml)
sugar
1 teaspoon (5 ml) salt
1 teaspoon (5 ml)
melted butter or
margarine, if desired
Combine water, milk, and 2 tablespoons (30 ml)
butter in small saucepan. Heat over low heat until
warm, 105°F to 115°F (40.5°C to 46.1°C). Stir in
yeast to dissolve. Set aside.
Position dough blade in work bowl. Add flour,
sugar, and salt. Process until mixed, about
5 seconds, scraping sides of bowl if necessary.
With processor running, slowly add yeast mixture
through the small feed tube. Process 1 to 1
1 ⁄
4
minutes; dough will form a slightly sticky ball.
Remove dough to greased bowl, turning dough to
grease all sides. Cover; let rise in warm place until
double in size, 45 to 60 minutes.
Punch dough down. Shape into a loaf and place in
greased 8
1 ⁄
2
x 4 1 ⁄
2
x 2 1 ⁄
2
-inch (21.6 x 11.4 x 6.3 cm) loaf
pan. Cover; let rise in warm place until double in
size, 45 to 60 minutes. Brush with 1 teaspoon
(5 ml) melted butter, if desired.
Bake at 375°F (191ºC) for 35 to 40 minutes, or until
loaf is deep golden brown and sounds hollow when
tapped. Remove loaf from pan immediately. Cool
on rack.
Yield: 1 loaf (12 servings).
Per Servings: About 130 cal, 4 g pro, 24 g carb,
2.5 g total fat, 1.5 g sat fat, 5 mg chol,
200 mg sod.