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 BREAD DOUGH
This is another recipe from my mom...She is an avid bread maker...I have not tried this yet but she tells me it's really easy to make...just use the dough in whatever you want to make...on the cook time it will vary to what you are making...just bake until brown...I put 1 hour, but could take longer or a little less....
Provided by strawberryjane
Categories Yeast Breads
Time 4h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix yeast in warm water until dissolved.
- Add rest of ingredients and enough flour to make clean away from bowl.
- Cover and place in refrigerator (dough should be a little sticky).
- Let rise 2 hours before using.
- Dough will keep a couple weeks in refrigerator.
- Use with Bierox,cinnamon rolls,or hot rolls Bake at 350 degrees.
Nutrition Facts : Calories 449.9, Fat 15.2, SaturatedFat 2.1, Cholesterol 35.2, Sodium 402.3, Carbohydrate 68.7, Fiber 2.2, Sugar 12.8, Protein 9
TRADITIONAL WHITE BREAD
Here's a time-saver! You can omit the first rising time by using quick active dry yeast.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h55m
Yield 32
Number Of Ingredients 7
Steps:
- Mix 3 1/2 cups of the flour, the sugar, salt, shortening and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
- Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.
- Grease bottoms and sides of 2 loaf pans, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches.
- Punch down dough and divide in half. Flatten each half with hands or rolling pin into rectangle, 18x9 inches, on lightly floured surface. Roll dough up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover and let rise in warm place 35 to 50 minutes or until double.
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°F.
- Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.
Nutrition Facts : Calories 100, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 230 mg
HOW TO RISE YEAST DOUGH IN A COOL OR DRAFTY KITCHEN
Make and share this How to Rise Yeast Dough in a Cool or Drafty Kitchen recipe from Food.com.
Provided by puppitypup
Categories Yeast Breads
Time 5m
Yield 1 batch dough
Number Of Ingredients 2
Steps:
- Make your dough, put in a greased bowl and flip, to coat both sides. Cover dough with a clean damp dish cloth.
- Fill a large glass measuring cup half way with water. Heat in microwave until water just comes to a boil and steams up the microwave.
- Quickly open the door and put the dough bowl in with the water. Close the door before all the steam escapes.
- By the way, I've never tried it with the dough right on top of the water, like Bonnie's pic. I always push the water to the back corner.
Nutrition Facts : Sodium 7.1
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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- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess., Stir together all of the ingredients (except the cornmeal) in a large bowl, starting with 4 1/2 cups of the flour. Use a sturdy spoon, or your stand mixer equipped with the beater paddle. Mix until everything comes together in a rough, shaggy mass of dough.
- If you’re kneading the dough by hand, turn it out onto a lightly floured surface, using some of the additional 1/2 cup of flour called for. Fold the far edge of the dough back over on itself towards you, then press it away from you with the heels of your hands. Rotate the dough 90°. Repeat this fold-press-rotate process with a rhythmic, rocking motion for about 6 minutes. When fully kneaded, the dough will be bouncy and smooth.
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- Pour the water into the bowl of your stand mixer. Sprinkle the yeast over it. Add the rest of the dry ingredients and then add the butter. Turn the mixer on low speed for 10 minutes. Let the dough sit for 10 additional minutes once the mixer is finished.
- Do NOT let the dough rise in the mixing bowl for more than 10 minutes. I walked away when making this today and it rose beautifully for about 20-30 minutes. However, after I punched it down and shaped it into loaves, it didn't rise much in the pans at all - even after 6 hours in the refrigerator. The loaves still tasted fine, but they were much more dense and not at all as lovely as they were the first time I made this.
- Divide the dough in half, form into small oval shaped loaves. I like to create a round shape by tucking the edges underneath and then forming a slight oval before placing it in the pan. If you are new to baking bread, remember that while the bread will rise, it will not typically become pretty and rounded if you do not create a rounded shape initially.
- Place the dough into well buttered loaf pans and brush the surface of the dough with olive oil and brush 2 pieces of wax paper with oil as well. Cover the bread loosely with the wax paper and then loosely cover the pans with plastic wrap. Place loaves in the refrigerator until ready to bake. Let them rise for 2-24 hours. I found that mine had doubled in size about 4 hours after I put them into the refrigerator.
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