KitchenAid KSM50P, KP50PS manual Blueberry Oat Bread, Basic Sweet Dough

Blueberry Oat Bread

2cups all-purpose flour

1cup rolled oats

1cup sugar

11⁄2 teaspoons baking powder

1⁄2 teaspoon baking soda

1⁄4 teaspoon salt

1⁄4 teaspoon allspice

3⁄4 cup low-fat milk

1⁄2 cup butter or margarine, melted

1tablespoon grated orange peel

2eggs

11⁄4 cups fresh or frozen blueberries (not thawed)

Combine dry ingredients in mixer bowl. Add milk, butter, orange peel, and eggs. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 30 seconds. With spoon, gently stir in blueberries.

Spoon batter into 9x5x3-inch baking pan that has been greased on the bottom only. Bake at 350°F for 55 to 65 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on wire rack.

Yield: 16 servings (16 slices per loaf).

Per serving: About 196 cal, 3 g pro, 31 g carb, 7 g fat, 27 mg chol, 177 mg sod.

Basic Sweet Dough

3⁄4 cup low-fat milk

1⁄2 cup sugar

11⁄4 teaspoons salt

1⁄2 cup butter or margarine

2packages active dry yeast

1⁄3 cup warm water (105°F to 115°F)

3eggs, room temperature

51⁄2-61⁄2cups all-purpose flour

Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture, eggs, and 5 cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 2 minutes.

Continuing on Speed 2, add remaining flour, 1⁄2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans 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 shape as desired for rolls or coffee cakes.

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