KitchenAid K4SSWH Use & Care Guide - Page 56

Honey Oatmeal Bread

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Honey Oatmeal Bread 11/2 cups water 1/2 cup honey 1/3 cup butter or margarine 51/2-61/2 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 (120°F to 130°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 15 seconds. Continuing on Speed 2, gradually add warm mixture to flour mixture and mix about 1 minute. Add eggs and mix about 1 minute longer. Continuing on Speed 2, add remaining flour, 1/2 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 1 hour, or until doubled in bulk. Punch dough down and divide in half. Shape each half into a loaf as directed in the "Shaping a Loaf" section. Place in greased 81/2 x 41/2 x 21/2" baking pans. Cover. Let rise in warm place, free from draft, about 1 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 (16 slices per loaf). Per serving: About 134 cal, 4 g protein, 24 g carb, 3 g fat, 13 mg chol, 162 mg sodium. *Dough Hook sold separately for model K4SS. 54

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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 (120´F to 130´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 15 seconds. Continuing on Speed 2,
gradually add warm mixture to flour mixture and
mix about 1 minute. Add eggs and mix about
1 minute longer.
Continuing on Speed 2, add remaining flour,
1
/
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
1 hour, or until doubled in bulk.
Punch dough down and divide in half. Shape each half
into a loaf as directed in the °Shaping a Loaf° section.
Place in greased 8
1
/
2
x 4
1
/
2
x 2
1
/
2
" baking pans. Cover. Let
rise in warm place, free from draft, about 1 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 (16 slices per loaf).
Per serving: About 134 cal, 4 g protein, 24 g carb,
3 g fat, 13 mg chol, 162 mg sodium.
*Dough Hook sold separately for model K4SS.