Basic White Bread
- 1/2 cup low fat milk
- 3 tbs sugar
- 2 tsp salt
- 3 tbs butter
- 4 1/2 tsp quick rise yeast
- 1 1/2 cups warm water (105°F) (
- 5-6 cups all-purpose flour
The target temperature for liquids is about 40°C/105°F (a little bit warmer than body temperature).
- In a mixer bowl, add warm water and yeast and allow to dissolve.
- In a small saucepan, add milk, sugar, salt and butter. Warm on medium-heat until butter is melted. Set aside.
- Return to mixer bowl and add the milk mixture and 4 1/2 cups of flour. Turn on mixer to Speed 2 and mix until uniform (2-3 minutes).
- Keep adding flour, 1/2 cup at a time until the dough cleans the bowl. We normally just have to add 1/2 cup (total of 5 cups).
- Knead for an extra 2 minutes or until dough is smooth and elastic. Dough will be slightly sticky to the touch (when you touch it it should stay together but you should still feel a slight resistance).
- Grease extra-large bowl with about 1 tbsp olive oil. The bowl needs to be large enough to accommodate at least twice the size of the dough.
- Place dough in greased bowl, flipping it to coat each side. Cover with plastic wrap and allow to rise for an hour or until doubled (with quick rise yeast).
- Once the dough has doubled in size, punch the dough down and split in two. Shape into two loaves and place on a greased baking pan of your choice. Cover with clean cloth and allow to double in size (1-1 1/2 hour with quick rise yeast).
- Preheat oven to 400°F and bake for 25 minutes. Remove from pans and cool on wire racks.
Adapted from: KitchenAid Stand Mixer Recipes