KITCHENAID 12 CUP KFP750 - Manual (Page 44)

42
BREADS
Honey Wheat Bread
2 ⁄
3
cup milk
1 ⁄
3
cup water
3 tablespoons butter
or margarine, cut
into pieces
3 tablespoons honey
1 package active dry
yeast
1 1 ⁄
2
cups all-purpose
flour
1 1 ⁄
2
cups whole wheat
flour
3 ⁄
4
cup walnut halves or
pieces
1 ⁄
4
cup wheat germ
1 teaspoon salt
1 teaspoon melted
butter or margarine,
if desired
1 teaspoon wheat
germ, if desired
Combine milk, water, 3 tablespoons butter, and
honey in small saucepan. Heat over low heat until
warm, 105°F to 115°F. Stir in yeast to dissolve.
Set aside.
Position dough blade in work bowl. Add all-purpose
flour, whole wheat flour, nuts,
1 ⁄
4
cup 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 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 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.