KITCHENAID ACCOLADE 400 - Manuel (Page 64)

62
Basic Sweet Dough
3 ⁄
4
cup (175 ml) low-fat
milk
1 ⁄
2
cup (120 ml) sugar
1 1 ⁄
4
teaspoons (6 ml) salt
1 ⁄
2
cup (120 ml) butter
or margarine
2 packages active dry
yeast
1 ⁄
3
cup (80 ml) warm
water (105°F to
115°F [40°C to
46°C])
3 eggs, room
temperature
5 1 ⁄
2
-6 1 ⁄
2
cups (1.3-1.54 l) all-
purpose flour
Place 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 mixer
bowl. Add lukewarm milk mixture, eggs, and
5 cups (1.3 l) flour. Attach bowl and dough hook to
mixer. Turn to Speed 2 and mix about 2 minutes.
Continuing on Speed 2, add remaining flour, 1 ⁄
2
cup
(120 ml) at a time, and mix about 1 1 ⁄
2
minutes, or
until dough starts to clean sides of bowl. Knead on
Speed 2 about 2 minutes longer.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Punch dough down and shape as desired for rolls or
coffee cakes.