Refrigerator White Bread
Makes 1 loaf
3-1 / 4 cups all-purpose flour
3 tablespoons sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1 / 2 teaspoon salt
2 / 3 cup water
1 /3 cup butter or margarine
1 large egg
In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 / 2 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make soft batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Remove batter from refrigerator; knead in enough flour to make dough easy to handle. On lightly floured surface, roll to 12 x 8-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350°F for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
Serving size: 1 slice; 1 / 12 of recipe
Serving weight: 2.2 ounces
Calories 190; Total fat 6 g; Saturated fat 3.5 g;
Cholesterol 30 mg; Sodium 160 mg; Carbohydrates 29 g; Dietary fiber 1 g; Sugars 4 g; Protein 4 g