Prep 1 hr
Cook 1 hr
I've tried to find this recipe on the web and can't find it. I use this for making bierocks. This is the KitchenAid basic white bread recipe.
- 118.29 ml milk
- 44.37 ml sugar
- 9.85 ml salt
- 44.37 ml butter or 44.37 ml margarine
- 2 (14.17 g) package dry active yeast
- 354.88 ml warm water (105F to 115F)
- 1182.95-1419.54 ml all-purpose flour
- Combine 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 bowl. Add lukewarm milk mixture and 4 1/2 cups flour. Attach bowl and dough hook. Turn to speed 2 and mix 1 minute. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans side of bowl. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
- Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about an hour.
- Punch dough down and divide in half. Shape each half into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
- Bake at 400 degrees F for 30 minutes. Remove from pans immediately and cool on wire racks.
- When using for bierocks, after dough rises first time, cut dough in 12 pieces. roll each piece into a circle. Fill with hamburger cabbage filling ( I use recipe #50809).
- Spoon the filling in the middle of the circle then pinch the edges together and fold the ends in and place on greased baking sheet. Brush with egg wash and sprinkle with coarse ground pepper and salt. Bake at 350 degrees for 25 to 30 minutes. Cool on rack.
My husband and I made this bread earlier today. Needless to say there is only about two-3 slices left in the loaf. After making BLT's there isn't much left!. This recipe was quite easy, and exactly what i was looking for since I am not really a fan of the Rapid Mix bread recipes. Thank you for posting this recipe!
Thank you SO much for posting this! I made this several times with the recipe I got with my new stand mixer several years ago and alas, I've lost the recipe book and haven't been able to find the recipe til now. :) It easily rivals my great Grandmother's bread recipe except I DON'T have to hand knead it like she did!
Ive made this recipe several times now. Its closest to the one my grandmother used to make and far superior to the one I had been using. A trick I have learned recently: If you spray your dough hook with Pam the dough will not stick to it as much and wont come over the top of the hook