Honey Wheat Bread

BREADS

23 cup (160 ml) milk

13 cup (80 ml) water

3tablespoons (45 ml) butter or margarine, cut into pieces

3tablespoons (45 ml) honey

1package active dry yeast

112 cups (355 ml) all-purpose flour

112 cups (355 ml) whole wheat flour

34 cup (175 ml) walnut halves or pieces

14 cup (60 ml) wheat germ

1 teaspoon (5 ml) salt

1teaspoon (5 ml) melted butter or margarine, if desired

1teaspoon (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 to 115°F (40.5°C to 46.1°C). Stir in yeast to dissolve. Set aside.

Position dough blade in work bowl. Add all-purpose flour, whole wheat flour, nuts, 14 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 114 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 812 x 412 x 212-inch (21.6 x 11.4 x 6.3 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.

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KitchenAid 4KFP740 manual Honey Wheat Bread, ⁄3 cup 160 ml milk ⁄3 cup 80 ml water

4KFP740 specifications

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