KitchenAid KFP750WH Use & Care Guide - Page 28

ENGLISH Honey Wheat Bread 2⁄3 cup (160 ml) milk 1⁄3 cup (80 ml) water 3 tablespoons (45 ml) butter or margarine, cut into pieces 3 tablespoons (45 ml) honey 1 package active dry yeast 11⁄2 cups (355 ml) all-purpose flour 11⁄2 cups (355 ml) whole wheat flour 3⁄4 cup (175 ml) walnut halves or pieces 1⁄4 cup (60 ml) wheat germ 1 teaspoon (5 ml) salt 1 teaspoon (5 ml) melted butter or margarine, if desired 1 teaspoon (5 ml) wheat germ, if desired Combine milk, water, 3 tablespoons (45 ml) butter, and honey in small saucepan. Heat over low heat until warm, 105°F (40.5°C) to 115°F (46.1°C). Stir in yeast to dissolve. Set aside. Position dough blade in work bowl. Add all-purpose flour, whole wheat flour, nuts, 1⁄4 cup (60 ml) 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 11⁄4 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 81⁄2 x 41⁄2 x 21⁄2-inch (21.25 x 11.25 x 6.25 cm) 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 (191°C) 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. 26