KitchenAid KFP600 Instruction Manual - Page 76

ķ౞ĸ WሑHሑITሑEᇺBሑRሑEAሑD 3/4 cup water 1/4 cup milk 2 tablespoons margarine or butter 1 package active dry yeast 3 cups bread flour* 1 tablespoon sugar 1 teaspoon salt Combine water, milk, and margarine in small saucepan. Heat over low heat until warm, 105˚F to 115˚F. Stir in yeast to dissolve. Position dough blade in work bowl. Add flour, sugar, and salt. Process 4 to 5 seconds. With processor running, slowly add yeast mixture through feed tube until dough forms a ball, about 1 to 11/4 minutes. Dough will be slightly sticky. Place dough in greased bowl, turning dough to grease all sides. Cover. Let rise in warm place until double in size, about 1 to 11/4 hours. Punch dough down. Shape into a loaf and place in a greased 9 x 5 x 3-inch loaf pan. Cover. Let rise in a warm place until double, about 1 to 11/4 hours. Bake at 375˚F for 35 to 40 minutes, until loaf is deep golden brown and sounds hollow when tapped. Remove loaf from pan immediately. Cool on rack. Yield: 1 loaf (12 1-slice servings). * You can substitute all-purpose flour, but the loaf may not be as large. Per serving: About 150 cal, 4 g pro, 28 g car, 2 g fat, 0 mg chol, 203 mg sod. VARIATIONS: Cinnamon Bread After first rising, roll out dough and spread with 1 tablespoon soft margarine. Sprinkle with 3 tablespoons sugar and 1 teaspoon cinnamon. Shape into loaf. Proceed as with white bread recipe. Per serving: About 171 cal, 4 g pro, 28 g car, 3 g fat, 0 mg chol, 215 mg sod. Herb Bread Add 1 tablespoon each fresh chopped basil, thyme, and chives to flour mixture. Proceed as with white bread recipe. Per serving: About 150 cal, 4 g pro, 28 g car, 2 g fat, 0 mg chol, 203 mg sod. 76