KitchenAid 4KFPM770 Instructions And Recipes Manual

Contents

KitchenAid 4KFPM770 Instructions And Recipes Manual Manual pdf 48 page image

46BREADSHoney Wheat Bread2⁄3 cup (160 ml) milk1⁄3 cup (80 ml) water3 tablespoons (45 ml)butter or margarine,cut into pieces3 tablespoons (45 ml)honey1 package active dryyeast11⁄2 cups (355 ml)all-purpose flour11⁄2 cups (355 ml) wholewheat flour3⁄4 cup (175 ml) walnuthalves or pieces1⁄4 cup (60 ml) wheatgerm1 teaspoon (5 ml) salt1 teaspoon (5 ml)melted butter ormargarine, if desired1 teaspoon (5 ml)wheat germ, ifdesiredCombine milk, water, 3 tablespoons (45 ml) butter,and honey in small saucepan. Heat over low heatuntil warm, 105°F to 115°F (40.5°C to 46.1°C). Stirin yeast to dissolve. Set aside.Position dough blade in work bowl. Add all-purposeflour, whole wheat flour, nuts, 1⁄4 cup (60 ml) wheatgerm, and salt. Process about 10 seconds; scrapesides of bowl. Process until mixed, about 10seconds, scraping sides of bowl if necessary. Withprocessor running, slowly add yeast mixturethrough the small feed tube. Process 1 to 11⁄4minutes; dough will form a slightly sticky ball.Remove dough to greased bowl, turning dough togrease all sides. Cover; let rise in warm place untildouble in size, about 45 to 60 minutes.Punch dough down. Shape into a loaf and place ingreased 81⁄2 x 41⁄2 x 21⁄2-inch (21.6 x 11.4 x 6.3 cm) loafpan. Cover; let rise in warm place until double insize, 45 to 60 minutes. If desired, brush with meltedbutter and sprinkle with wheat germ.Bake at 375°F (191°C) for 30 to 40 minutes, or untilloaf is brown and sounds hollow when tapped.Cool on wire rack.Yield: 1 loaf (12 servings).Per Serving: About 200 cal, 6 g pro, 29 g carb,8 g total fat, 2.5 g sat fat, 10 mg chol,200 mg sod.