KitchenAid KPFP850OB Instruction Manual - Page 77

FOOD PROCESSOR RECIPES WHEAT BOULES 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 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. On greased baking sheet, form two 6 to 61⁄2-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 1⁄2x 4 1⁄2x 21⁄2-inch loaf pans. 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 75