Honey Wheat Bread - KitchenAid KFP750AQ - Food Processor, Martha Stewart Instructions And Recipes Manual

⁄ cup (160 ml) milk
2
3
⁄ cup (80 ml) water
1
3
3 tablespoons (45 ml)
butter or margarine,
cut into pieces
3 tablespoons (45 ml)
honey
1 package active dry
yeast
1 ⁄ cups (355 ml)
1
2
all-purpose flour
1 ⁄ cups (355 ml)
1
2
whole wheat flour
⁄ cup (175 ml) walnut
3
4
halves or pieces
⁄ cup (60 ml) wheat
1
4
germ
1 teaspoon (5 ml) salt
1 teaspoon (5 ml)
melted butter or
margarine, if desired
1 teaspoon (5 ml)
wheat germ, if
desired

Honey Wheat Bread

Combine milk, water, 3 tablespoons (45 ml) butter, and
honey in small saucepan. Heat over low heat until warm,
105°F (40.5°C) to 115°F (46.1°C). Stir in yeast to dissolve.
Set aside.
Position dough blade in work bowl. Add all-purpose flour,
whole wheat flour, nuts,
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
1 1 ⁄ minutes; dough will form a slightly sticky ball.
4
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 8 1 ⁄ x 4
2
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.
26
1 ⁄ cup (60 ml) wheat germ, and
4
1 ⁄ x 2 1 ⁄ -inch (21.25 x 11.25 x 6.25 cm) loaf
2 2