KITCHENAID KPFP850 - Manual (Page 77)

75
F
OOD
P
ROCESSOR
R
ECIPES
1 cup milk
2 ⁄
3
cup water
1 ⁄
4
cup butter or margarine
1 ⁄
3
cup honey
2 packages active dry yeast
3 cups all-purpose flour
2 cups whole wheat flour
1 ⁄
2
cup coarsely chopped walnuts
1 ⁄
4
cup wheat germ
1 teaspoon salt
Melted butter, if desired
Wheat germ, if desired
Combine milk, water, 1 ⁄
4
cup 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, walnuts,
1 ⁄
4
cup wheat germ, and salt. Process until mixed, 10 to 12 seconds. With processor
running, slowly add yeast mixture through 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. On greased baking sheet, form two 6 to 6 1 ⁄
2
-inch balls*. Make
3 shallow slashes across tops. Cover; let rise in warm place until double in size, about 30 to
45 minutes. If desired, brush with melted butter and sprinkle with wheat germ.
Bake at 375° F for 30 to 40 minutes, or until loaves are brown and sound hollow when
tapped. Cool on wire rack.
Yield: 24 servings (12 slices per boule).
Per Serving: About 150 cal, 4 g pro, 24 g carb, 4 g total fat, 1.5 g sat fat, 5 mg chol,
105 mg sod.
* Dough may be shaped into loaves and placed in two greased 8 1 ⁄
2
x 4 1 ⁄
2
x 2 1 ⁄
2
-inch loaf pans.
WHEAT BOULES