KitchenAid KSM95 사용 및 관리
ENGLISH
YEAST BREADS AND QUICK BREADS
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Place 5
1
⁄
2
cups 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
warm water and mix about 1
1
⁄
2
minutes longer.
Continuing on Speed 2, add remaining flour,
1
⁄
2
cup at a time, and mix until dough
clings to hook and cleans sides of bowl, about 2 minutes. 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 66. Place
in greased 8
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 66. Place
in greased 8
1
⁄
2
⫻4
1
⁄
2
⫻2
1
⁄
2
-inch loaf pans. Brush each loaf with 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
for 35 to 40 minutes. Remove from pans immediately and cool on wire racks.
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
for 35 to 40 minutes. Remove from pans immediately and cool on wire racks.
PER SERVING:
ABOUT 110 CAL, 3 G PRO, 21 G CARB, 2 G FAT, 0 MG CHOL,
251 MG SOD
6 to 7 cups all-purpose flour
2 tablespoons sugar
2 tablespoons sugar
3
1
⁄
2
teaspoons salt
3 packages active dry yeast
1
⁄
4
cup butter or margarine,
softened
2 cups very warm water
(120°F to 130°F)
RAPID MIX COOL RISE WHITE BREAD
YIELD:
32 SERVINGS (16 SLICES PER LOAF)
060-71,73-87PIL:060-71,73-87PIL1348700 2/6/09 1:56 PM Page 68