Basic white bread for KitchenAid stand mixer
½ cup low-fat milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons butter or margarine
2 packages active dry yeast
1 ½ cups warm water (105 F to 115 F)
5-6 cups all-purpose flour
Place 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 mixer bowl. Add lukewarm milk mixture and 4 ½ cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute.
Continuing on Speed 2, add remaining flour, ½ cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
Punch dough down and divide in half. Shape each half into a loaf, and place in greased 8 ½ x 4 ½ x 2 ½-inch baking pans. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
Bake at 400 F for 30 minutes, or until golden brown. Remove from pans immediately and cool on wire racks.
Yields 2 loaves of bread.
Comments: Every step of the recipe was very easy to follow. I kneaded as long as it's indicated but still my bread felt a bit more dense or "havier" than the store bought kind. My dry yeast package was a bit old so that may have had something to do with it. However I want to keep practicing until I get the texture just right. So next time I will use the so called "Bread Flour" and I'll get new yeast as well.
It did taste good though :)