Cool Rise White Bread Recipes

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COOL RISE BREAD DOUGH



Cool Rise Bread Dough image

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

2 packages dry active yeast
2 1/2 cups warm water
3/4 cup oil
3/4 cup sugar
2 teaspoons salt
2 eggs, beaten
7 -8 cups flour

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

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.

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