6 cups all-purpose flour (6 to 6 1/2 cups)
3 tablespoons sugar
2 teaspoons salt
2 packages Fleischmann's® Rapid Rise Yeast
1 1/2 cups water
1/2 cup milk
2 tablespoons butter or margarine
Servings: 12 / Yield: 1 Loaf
1. In large mixer bowl, combine 1 1/2 cups flour, sugar, salt and undissolved yeast. Heat water, milk and butter to 120º to 130ºF. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat at high speed 2 minutes. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
2. Divide dough in half. Prepare one half for freezing (directions follow). Prepare one half for baking: Cover kneaded dough and let rest on floured surface 10 minutes.
3. Shape, rise and bake according to selected variation.
WHOLE WHEAT BREAD: Substitute 1 to 3 cups whole wheat flour for all-purpose flour.
____________________
To Freeze Bread Dough (use 1/2 above recipe):
Flatten dough to 6-inch disk. Place in lightly floured 1-gallon plastic freezer bag with zipper lock. Squeeze air from bag and close zipper. Freeze for up to one month. When thawing and rising dough, check dough frequently. Use the following time ranges as a guideline. Thawing and rising times vary according to the temperature of the dough, the room or the refrigerator. Frozen and thawed dough is cooler than freshly made dough and takes longer to rise.
To Thaw:
Thaw dough (in sealed bag) and allow to rise slightly either in the refrigerator, on the counter or in a microwave oven (instructions follow). Once thawed, remove from bag; shape, rise and bake as directed.
— Refrigerator: overnight or 8 to 16 hours.
— Counter (room temperature): 4 to 9 hours.
— Microwave oven: Heat for 10 minutes on LOW (10% power), turn over and rotate 1/4 turn. Let rest 10 minutes. Repeat 1 to 2 times, until dough is thawed.
3 tablespoons sugar
2 teaspoons salt
2 packages Fleischmann's® Rapid Rise Yeast
1 1/2 cups water
1/2 cup milk
2 tablespoons butter or margarine
Servings: 12 / Yield: 1 Loaf
1. In large mixer bowl, combine 1 1/2 cups flour, sugar, salt and undissolved yeast. Heat water, milk and butter to 120º to 130ºF. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat at high speed 2 minutes. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
2. Divide dough in half. Prepare one half for freezing (directions follow). Prepare one half for baking: Cover kneaded dough and let rest on floured surface 10 minutes.
3. Shape, rise and bake according to selected variation.
WHOLE WHEAT BREAD: Substitute 1 to 3 cups whole wheat flour for all-purpose flour.
____________________
To Freeze Bread Dough (use 1/2 above recipe):
Flatten dough to 6-inch disk. Place in lightly floured 1-gallon plastic freezer bag with zipper lock. Squeeze air from bag and close zipper. Freeze for up to one month. When thawing and rising dough, check dough frequently. Use the following time ranges as a guideline. Thawing and rising times vary according to the temperature of the dough, the room or the refrigerator. Frozen and thawed dough is cooler than freshly made dough and takes longer to rise.
To Thaw:
Thaw dough (in sealed bag) and allow to rise slightly either in the refrigerator, on the counter or in a microwave oven (instructions follow). Once thawed, remove from bag; shape, rise and bake as directed.
— Refrigerator: overnight or 8 to 16 hours.
— Counter (room temperature): 4 to 9 hours.
— Microwave oven: Heat for 10 minutes on LOW (10% power), turn over and rotate 1/4 turn. Let rest 10 minutes. Repeat 1 to 2 times, until dough is thawed.
