I usually use my standard bread recipe when making loaf bread. Yesterday because is was getting warm, I looked through my Kitchenaid cookbook and decided to make Rapid Mix Cool Rise White Bread.
This recipe didn’t require me to warm milk and butter. I almost like a dump cake. Here’s how I did it:
RAPID MIX COOL RISE WHITE BREAD
- 6 to 7 cups all-purpose flour, I use Unbleached flour
- 2 tablespoons sugar plus 1 teaspoon
- 3-1/2 teaspoons salt
- 3 packages active dry yeast, I used about 4 heaping tablespoons of loose dry yeast
- 1/4 cup butter or margarine – softened
- 2 cups very warm water (120 F to 130 F)
- 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 1/2 minutes longer.
- Continuing on Speed 2, add remaining flour, 1//2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer.
- Place dough in an oiled bowl, covered with plastic wrap and a towel. Let rest 20 minutes.
- Divide dough in half. Shape each half into a loaf. Place in greased 8 x 4 x 2 inch baking 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.
- I didn’t refrigerate my dough. I shaped them and let them rise again for about 20 minutes loosley covered with plastic wrap in loaf pans. At about 10 minutes in the rising time, I preheated my oven. I baked for approximately 35 minutes and checked the internal temperture. It was 190º. I took them out of oven and out of the pans, placed them on a wire rack to cool.