Best Cool Rise White Bread Kitchenaid Recipes

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COOL RISE WHITE BREAD (KITCHENAID RECIPE)



Cool Rise White Bread (Kitchenaid recipe) image

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

6-7 c all purpose flour
2-1/2 Tbsp granulated sugar
3-1/2 tsp salt
3 pkg active dry yeast
1/4 c butter or margarine, soften
2 c very warm water (120-130 degrees f )

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.

KITCHENAID RAPID COOL RISE WHITE BREAD



Kitchenaid Rapid Cool Rise White Bread image

How to make Kitchenaid Rapid Cool Rise White Bread

Provided by @MakeItYours

Number Of Ingredients 6

6 to 7 cups all-purpose flour
2 tablespoons sugar
3-½ teaspoons salt
3 packages active dry yeast
¼ cup butter or margarine - softened
2 cups very warm water (120 F to 130 F)

Steps:

  • Place 5 1/2 cups flour, sugar, salt, yeast, and butter in mixer bowl. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 20 seconds. Gradually add warm water and mix about 1 1/2 minutes longer.
  • Continuing on Speed 2, add remaining flour, 2 cups 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.
  • Cover dough with plastic wrap and a towel. Let rest 20 minutes.
  • Divide dough in half. Shape each half into a loaf. Place in greased 8 × 4 × 2 inch baking pans. Brush each loaf with oil and cover loosely with plastic wrap. Refrigerate 2 to 12 hours.
  • When ready to bake, uncover dough carefully. Let stand at room temperature 10 minutes. Puncture any gas bubbles which may have formed. Bake at 400 F for 35 to 40 minutes. Remove from pans immediately and cool on wire racks.

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