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PANES CON LEVADURA Y PANES RÁPIDOS
PAN BLANCO DE MEZCLA RÁPIDA
Y LEVANTAMIENTO EN FRÍO
RENDIMIENTO: 32 PORCIONES (16 REBANADAS POR BARRA)
Coloque 5
1
2 tazas de harina, azúcar, sal, levadura y mantequilla en el tazón
para mezclar. Instale el tazón y el gancho de masa en la mezcladora. Pase a la
Velocidad 2 y mezcle durante aproximadamente 20 segundos. Gradualmente,
agregue agua caliente y mezcle durante aproximadamente 1
1
2 minutos más.
Continuando en la Velocidad 2, agregue la harina restante,
1
2 taza a la vez,
y mezcle hasta que la masa se adhiera al gancho y limpie los lados del tazón,
aproximadamente 2 minutos. Amase en la Velocidad 2 aproximadamente
2 minutos más.
Cubra la masa con una envoltura plástica y una toalla. Deje que repose durante
20 minutos.
Divida la masa a la mitad. Con cada mitad, forme una barra tal como se describe
en la página 120. Colóquelas en moldes para barras de pan de 8
1
2ϫ4
1
2ϫ2
1
2
pulgadas. Cepille cada barra con aceite y cúbrala con una envoltura de plástico,
dejando floja la envoltura. Refrigere las barras de 2 a 12 horas.
Cuando esté listo para hornear, retire la envoltura de la masa cuidadosamente. Deje
que permanezca a temperatura ambiente durante 10 minutos más. Perfore las
burbujas de gas que se hayan formado. Hornee a 400°F de 35 a 40 minutos.
Saque inmediatamente los panes de los moldes y deje que se enfríen en anaqueles
de alambre.
POR PORCIÓN: APROXIMADAMENTE 110 CAL, 3 G PRO, 21 G CARB, 2 G GRASA,
0 MG COL, 251 MG SOD
6 a 7 tazas de harina para todo
propósito
2 cucharadas de azúcar
3
1
2 cucharitas de sal
3 paquetes de levadura
seca activa
1
4 taza de mantequilla
o margarina, suavizada
2 tazas de agua muy caliente
(120°F a 130°F)
ESPAÑOL
122
114-139PIL:114-139PIL1348700 2/6/09 2:01 PM Page 122
124


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