KitchenAid K45SSWH Instructions And Recipes Manual page 69

DILLBATTERBREAD
2 pac_aNes active d(y
,yeast
cup T_>_rmT_>_ter
(105°F to l15°F)
4 tablespoons honey.
dilqded
2 cupslarge cuM cottage
c4_eese
2 tablev)oons grated
_'d_,Jl o!llo!l
4 tablespoons margarine
or butte_; softened
3 tablespoons dill feed
3 teaspoons salt
teaspoon baMnq soda
2 eggs
1
cup Iff_ole !ff_eat f lour
3-3_ cupsall-pulpose[lout
Dissolve yeast in warm water in warmed mixer bowl.
Add 1 tablespoon honey and let stand 5 minutes.
Add cottage cheese, remaining 3 tablespoons honey,
onion, margarine, dill seed, salt, and soda. Attach
bowl and fiat beater to mixer. Turn to Stir Speed
and mix about 30 seconds. Add eggs. Turn to Stir
Speed and mix about 15 seconds.
Add
whole wheat flour and 2 ctlps all-purpose flour.
Turn to Speed 2 and mix about 2 ininutes, or until
combined. Add
remaining flour, a little at a time,
and mix until dough forms a stiff batter. Stop and
scrape bowl, if necessary. Continuing on Speed 2,
mix about 2 minutes longer.
Cover. Let rise in warm place, flee from draft, about
1 hour, or tmtil doubled in bulk.
Stir dough down. Place in two well-greased
8_x4_x2_-inch baking pails or two well-greased
1_-
to 2-quart casseroles. Cover.
Let
rise in warm
place, flee from draft, about 45 minutes, or until
doubled in bulk.
Bake at
350°F
for 40 to 50 minutes. Remove from
pans immediately and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 98 cal,
4
g pro, 15 g carb,
3 g
fat, 15 mg chol, 298 mg sod.
6?