BREADS

Honey Wheat Bread

23 cup milk

13 cup water

3tablespoons butter or margarine, cut into pieces

3 tablespoons honey

1package active dry yeast

112 cups all-purpose flour

112 cups whole wheat flour

34 cup walnut halves or pieces

14 cup wheat germ

1 teaspoon salt

1teaspoon melted butter or margarine, if desired

1teaspoon wheat germ, if desired

Combine milk, water, 3 tablespoons 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, nuts, 14 cup 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 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 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 KFP750 manual Honey Wheat Bread, ⁄3 cup milk ⁄3 cup water, Teaspoon wheat germ, if desired

KFP750 specifications

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