Cool Rise White Bread Kitchenaid Recipes

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.

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.

HOMEMADE WHITE BREAD RECIPE USING A KITCHENAID MIXER RECIPE

Steps:

• In your mixing bowl, stir 3 1/2 cups of the flour, the sugar, salt, shortening and yeast until well mixed. Turn mixer on low and slowly add warm water. Gradually increase the speed of the mixer until well mixed. Add flour one cup at a time (up to 7 cups of flour) until dough is no longer sticky and it is easy to handle. Dough should no longer stick to the sides of the bowl and it should not stick to the mixer attachment. Cover bowl loosely with plastic wrap and a kitchen towel and let rise in warm place until dough has doubled in size. Once it has risen, gently push into dough to deflate, gather it into a ball and divide the dough in half. Stretch the dough a few times and shape into a ball. Place each ball in a lightly greased bread pan and brush with olive oil on top. Cover with plastic wrap and kitchen towel and let rise in warm place.TIP: I typically start my oven and then place the dough near the vent on the stovetop. By the time the oven is heated up the dough has risen sufficiently. Preheat oven to 425°F. When dough has risen and oven is hot, place both loaves in the oven and cook for 20-25 minutes until loaves are golden brown. Remove from oven, brush tops with melted butter, and allow to cool slightly. *Note: I store my loaves in large ziploc bags to keep them fresh but trust me, we eat them pretty quickly!