KITCHENAID KSMc50 - Manual (Page 56)

54
honey oatmeal Bread
1 1 ⁄
2
cups water
1 ⁄
2
cup honey
1 ⁄
3
cup butter or
margarine
5 1 ⁄
2
-6 1 ⁄
2
cups all-purpose
flour
1 cup quick cooking
oats
2 teaspoons salt
2 packages active
dry yeast
2 eggs
1 egg white
1 tablespoon water
Oatmeal
Place water, honey, and butter in small saucepan. Heat
over low heat until mixture is very warm (20°F to 30°F).
Place 5 cups flour, oats, salt, and yeast in mixer bowl.
Attach bowl and Dough Hook* to mixer. Turn to Speed
2 and mix about 5 seconds. Continuing on Speed 2,
gradually add warm mixture to flour mixture and
mix about minute. Add eggs and mix about
minute longer.
Continuing on Speed 2, add remaining flour,
⁄
2
cup at a
time, and mix about 2 minutes, or until dough clings to
hook and cleans sides of bowl. Knead on Speed 2 about
2 minutes longer.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
hour, or until doubled in bulk.
Punch dough down and divide in half. Shape each half
into a loaf as directed on page 49. Place in greased
8 ⁄
2
x4 ⁄
2
x2 ⁄
2
-inch baking pans. Cover. Let rise in warm
place, free from draft, about hour, or until doubled
in bulk.
Beat egg white and water together with a fork. Brush
tops of loaves with mixture. Sprinkle with oatmeal. Bake
at 375°F for 40 minutes. Remove from pans immediately
and cool on wire racks.
Yield: 32 servings (6 slices per loaf).
Per serving: About 34 cal, 4 g pro, 24 g carb,
3 g fat, 3 mg chol, 62 mg sod.
* Dough Hook sold separately for model K4SS.