KITCHENAID 4KFP750 - Manuel (Page 44)

42
BREADS
Honey Wheat Bread
2 ⁄
3
cup (160 ml) milk
1 ⁄
3
cup (80 ml) water
3 tablespoons (45 ml)
butter or margarine,
cut into pieces
3 tablespoons (45 ml)
honey
1 package active dry
yeast
1 1 ⁄
2
cups (355 ml)
all-purpose flour
1 1 ⁄
2
cups (355 ml) whole
wheat flour
3 ⁄
4
cup (175 ml) walnut
halves or pieces
1 ⁄
4
cup (60 ml) wheat
germ
1 teaspoon (5 ml) salt
1 teaspoon (5 ml)
melted butter or
margarine, if desired
1 teaspoon (5 ml)
wheat germ, if
desired
Combine milk, water, 3 tablespoons (45 ml) butter,
and honey in small saucepan. Heat over low heat
until warm, 105°F to 115°F (40.5°C to 46.1°C). Stir
in yeast to dissolve. Set aside.
Position dough blade in work bowl. Add all-purpose
flour, whole wheat flour, nuts,
1 ⁄
4
cup (60 ml) wheat
germ, and salt. Process about 10 seconds; scrape
sides of bowl. Process until mixed, about 10
seconds, scraping sides of bowl if necessary. With
processor running, slowly add yeast mixture
through the small feed tube. Process 1 to 1
1 ⁄
4
minutes; dough will form a slightly sticky ball.
Remove dough to greased bowl, turning dough to
grease all sides. Cover; let rise in warm place until
double in size, about 45 to 60 minutes.
Punch dough down. Shape into a loaf and place in
greased 8
1 ⁄
2
x 4 1 ⁄
2
x 2 1 ⁄
2
-inch (21.6 x 11.4 x 6.3 cm) loaf
pan. Cover; let rise in warm place until double in
size, 45 to 60 minutes. If desired, brush with melted
butter and sprinkle with wheat germ.
Bake at 375°F (191ºC) for 30 to 40 minutes, or until
loaf 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.