KITCHENAID ACCOLADE 400 - Manuel (Page 63)

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Blueberry Oat Bread
2 cups (475 ml)
all-purpose flour
1 cup (235 ml) rolled
oats
1 cup (235 ml) sugar
1 1 ⁄
2
teaspoons (7 ml)
baking powder
1 ⁄
2
teaspoon (2 ml)
baking soda
1 ⁄
4
teaspoon (1 ml) salt
1 ⁄
4
teaspoon (1 ml)
all spice
3 ⁄
4
cup (175 ml) low-fat
milk
1 ⁄
2
cup (120 ml) butter
or margarine, melted
1 tablespoon (15 ml)
grated orange peel
2 eggs
1 1 ⁄
4
cups (295 ml) fresh
or frozen blueberries
(not thawed)
Combine dry ingredients in mixer bowl. Add milk,
butter, orange peel, and eggs. Attach bowl and flat
beater to mixer. Turn to STIR Speed and mix about
30 seconds. With spoon, gently stir in blueberries.
Spoon batter into 9x5x3-inch (23x13x7.5-cm)
baking pan that has been greased on the bottom
only. Bake at 350°F (177°C) for 55 to 65 minutes, or
until toothpick inserted in centre comes out clean.
Cool in pan 10 minutes. Remove from pan and cool
completely on wire rack.
Yield: 16 servings (16 slices per loaf).
Per serving: About 196 cal, 3 g pro, 31 g carb,
7 g fat, 27 mg chol, 177 mg sod.
Baking Powder Biscuits
2 cups (475 ml)
all-purpose flour
4 teaspoons (20 ml)
baking powder
1 ⁄
2
teaspoon (2 ml) salt
1 ⁄
3
cup (80 ml)
shortening
2 ⁄
3
cup (160 ml) low-fat
milk
Melted butter or
margarine, if desired
Place flour, baking powder, salt, and shortening in
mixer bowl. Attach bowl and flat beater to mixer.
Turn to STIR Speed and mix about 1 minute. Stop
and scrape bowl. Add milk. Continuing on STIR
Speed, mix until dough starts to cling to beater.
Avoid overbeating.
Turn dough onto lightly floured surface and knead
about 20 seconds, or until smooth. Pat or roll to
1 ⁄
2
-inch (1.25 cm) thickness. Cut with floured 2-inch
(5 cm) biscuit cutter.
Place on greased baking sheets and brush with
melted butter, if desired. Bake at 450°F (232°C) for
12 to 15 minutes. Serve immediately.
Yield: 12 servings (1 biscuit per serving).
Per serving: About 135 cal, 3 g pro, 17 g carb,
6 g fat, 1 mg chol, 183 mg sod.