KitchenAid KG25H0XOB Use & Care Guide - Page 34
Honey Oatmeal Bread
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ENGLISH HONEY OATMEAL BREAD 11/2 cups (355 mL) water 1/2 cup (120 mL) honey 1/3 cup (80 mL) butter or margarine 51/2-61/2 cups (1.32 to 1.62 L) all-purpose flour 1 cup (235 mL) quick cooking oats 2 tsp (10 mL) salt 2 packages active dry yeast 2 eggs 1 egg white 1 tbs (15 mL) water Oatmeal Place water, honey, and butter in small saucepan. Heat over low heat until mixture is very warm (120°F to 130°F [49°C to 54°C]). First place oats, then 5 cups (1.2 L) flour, 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 (120 mL) at a time, and mix about 2 minutes, or until dough starts to clean 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" (21.25 x 11.25 x 6.25 cm) 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 (190°C) for 30 to 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. 34 34