Cool Rise White Bread Kitchenaid Recipes

COOL-RISE WHITE BREAD

Steps:

• Measure flour into a large bowl.
• In another large, warm mixing bowl, sprinkle or crumble yeast into warm water.
• Stir until dissolved.
• Add warm milk, sugar, salt, shortening to yeast mixture.
• Stir in 2 cups of flour.
• Beat with electric mixer until smooth (1 minute).
• Add 1 cup more flour. Beat vigorously with wooden spoon until smooth (150 strokes). Scrape sides of bowl.
• Stir in 2-1/2 to 3 cups of remaining flour gradually.
• Turn out on floured board. Form into a ball.
• Knead 5 to 10 minutes or until dough is smooth, elastic and is no longer sticky.
• Divide dough into 2 equal portions.
• Cover with plastic wrap then a clean dish towel.
• Let rest for 20 minutes.
• Punch down.
• Shape each portion into a loaf.
• Place in greased 8-1/2 x 4-1/2 x 2-5/8 inch bread pans.
• Brush surface of dough with oil.
• Cover pans loosely with oiled wax paper and plastic wrap.
• Place pans of dough in the refrigerator.
• Refrigerate for 2 to 48 hours.
• Remove from the refrigerator and uncover.
• Let stand for 10 minutes while preheating oven.
• Using a greased toothpick, puncture any surface bubbles on dough.
• Bake at 400 degres for 30-40 minutes or until done (should sound hollow when thumped).
• Remove from pans immediately.
• Brush top of loaves with butter if desired.
• Cool on wire racks.

COOL RISE WHITE BREAD (KITCHENAID RECIPE)

Steps:

• 1. Place 5-1/2 cups flour plus sugar, salt, yeast and butter in bowl. Using your Kitchenaid mixer, attach the bowl and dough hook and turn on to speed 2 and mix 1 minute. Add warm water slowly for about 1 minute and then mix 1 minute more.
• 2. Still on Speed 2, add remaining flour 1/2 cup at a time until the dough clings to the dough hook and cleans the sides of the bowl for about 5 minutes. Continue kneading for about 10 minutes on Speed 2 or until the dough is elastic and smooth.
• 3. Remove the bowl from the mixer and cover dough with plastic wrap and a towel and let it rest for about 20 minutes.
• 4. Split dough in half, roll each to a 14 x 9 inch rectangle, then roll up to shape into loaves. In two well greased loaf pans, place the loaves, brush with oil and with plastic wrap, cover loosely. Refrigerate 2 to up to 12 hours.
• 5. When dough has risen and ready to bake, uncover carefully. Puncture any bubbles that may have formed and let stand at room temperature for about 10 minutes.
• 6. Bake at 400 degrees F for 35-40 minutes. When done, remove from pans and let cool on racks.

BASIC WHITE BREAD (KITCHENAID)

Steps:

• Combine 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 bowl. Add lukewarm milk mixture and 4 1/2 cups flour. Attach bowl and dough hook. Turn to speed 2 and mix 1 minute. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans side of bowl. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
• Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about an hour.
• Punch dough down and divide in half. Shape each half into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
• Bake at 400 degrees F for 30 minutes. Remove from pans immediately and cool on wire racks.
• When using for bierocks, after dough rises first time, cut dough in 12 pieces. roll each piece into a circle. Fill with hamburger cabbage filling ( I use recipe #50809).
• Spoon the filling in the middle of the circle then pinch the edges together and fold the ends in and place on greased baking sheet. Brush with egg wash and sprinkle with coarse ground pepper and salt. Bake at 350 degrees for 25 to 30 minutes. Cool on rack.