COOL RISE WHITE BREAD (KITCHENAID RECIPE)
I have a Kitchenaid Stand Mixer and this recipe is from the cookbook that came with the machine. I made it for years and years. The dough rises in the refrigerator before you bake it. Awesome bread.
Provided by LeAnna Lyons
Categories Other Breads
Time 3h40m
Number Of Ingredients 6
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.
COOL-RISE WHITE BREAD
This is a recipe that we made in homemaking class and it's so easy and good. There's nothing quite like the smell of home-baked bread. I've made this recipe many times over the years to the delight of my family. By the way, the homemaking class I'm referring to was way back in 1965, LOL! Time is approximate and does not reflect refrigeration time.
Provided by Happy Hippie
Categories Yeast Breads
Time 1h
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 135.6, Fat 2.6, SaturatedFat 0.8, Cholesterol 2.5, Sodium 300.4, Carbohydrate 24, Fiber 0.9, Sugar 1.1, Protein 3.8
COOLRISE SWEET DOUGH
This makes a sweet flavored dough that can be baked plain, or filled with spices, nuts, raisins or other fruits. Makes for an easy brunch item, mix the dough and shape the might before, then pull out of the refrigerator and quickly bake when ready.
Provided by Sheynath
Categories Breads
Time P1DT30m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Combine 2 cups flour, dry yeast, sugar and salt in a large mixing bowl, stir to blend.
- Add the butter to the center of the flour mixture.
- Heat the milk and water to simmering.
- Pour liquids over the butter.
- Beat the batter with a mixer for 2 minutes.
- Add the eggs and 1 more cup of flour.
- Beat for another minute.
- Turn batter out onto a floured board and knead for 5- 10 minutes, until the dough is smooth and elastic.
- Cover the dough with plastic wrap, then a tea towel.
- Rest the dough for 20 minutes.
- Punch the dough down.
- Divide the dough into desired size pieces and shape into desired forms.
- Place formed rolls on a greased baking sheet.
- Brush tops of rolls with cooking oil.
- Cover loosely with plastic wrap.
- Refrigerate 2- 24 hours.
- Remove from refrigerator and let stand at room temperature for 20 minutes.
- Heat oven to 350 degrees.
- Bake rolls for 20 minutes.
- Remove from pan immediately, cool on wire rack.
Nutrition Facts : Calories 143.9, Fat 3.2, SaturatedFat 1.6, Cholesterol 22, Sodium 174.2, Carbohydrate 24.8, Fiber 0.9, Sugar 4.2, Protein 3.8
MASTER BREAD DOUGH
This is a great master recipe to use because you can turn it into many different options. You can bake it as a bread loaf, rolls, or even breadsticks! You can also add extra flavoring as you desire.-Fleischmann's Yeast
Provided by Taste of Home
Time 55m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine 2-1/2 cups of flour, sugar, undissolved yeast and salt. Heat water, milk, and butter until very warm (120°-130°). Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. With spoon, stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Place kneaded dough in a greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30-60 minutes. (With RapidRise Yeast, cover kneaded dough and let rest on floured surface 10 minutes.) Shape, let rise and bake according to options below:, LOAF: (use half of dough): Roll dough into a 12x7-in. rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8x4-in. loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1-1/2 hours. Bake at 400° for 30 minutes or until done. Remove from pan; let cool on wire rack. Yield: 1 loaf., ONION ROLLS: (use half of dough): Divide dough into 10 equal pieces; shape into smooth balls. Place in a greased 8-in. round baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 30-60 minutes. Beat 1 egg with 1 tablespoon water; brush over rolls. Sprinkle with 2 tablespoons dried minced onion. Bake at 375° for 25 minutes or until done, covering with foil during the last 5 minutes of baking to prevent excess browning. Remove from pan; let cool on wire rack. Yield: 10 rolls., SOFT HERB BREADSTICKS: (use half of dough): Divide dough into 12 equal pieces; roll each into a 15-in. rope. Twist each rope several times if desired. Place on two greased baking sheets. Cover; let rise in warm, draft-free place until risen slightly, about 10-20 minutes. Lightly beat 1 egg white; brush over breadsticks. Sprinkle with herbs or herb blends such as oregano, dill weed or Italian herb seasoning. Bake at 400° for 15 minutes or until done. Remove from sheets; let cool on wire rack.
Nutrition Facts : Calories 198 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 314mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
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