KitchenAid K45SSWH Instructions And Recipes Manual page 65

WHOLEGRAINWHEATBREAD
cup plus 1 tablespoon
broT_7_sugar
2 cups T_rm T_Wer
(105°F to l15°F)
2 pacJ_t_es acai,e
chy ,yeast
5-6 cups 1¢7_ole1_7_eatflour
cup powdered milk
2 teaspoons salt
cup oil
Dissolve 1 tablespoon brown sugar in warm water in
small bowl. Add yeast and let mixture stand.
Place 4 cups flour, powdered milk, _ cup brown
sugar, and salt in mixer bowl. Attach bowl and
dough hook to mixer. Turn to Speed 2 and mix
about 15 seconds. Continuing oil Speed 2, gradually
add yeast mixture and oil to flour mixture and mix
about 15 minutes longer. Stop and scrape bowl, if
necessary.
Continuing oil Speed 2, add remaining flour, _ cup
at a time, and mix about 2
inintltes, or
until dough
clings to hook and cleans sides of bowl. Knead on
Speed 2 about 2 minutes longer.
NOTE:
Dough may not form a ball oil hook.
However,
as
long as hook comes ii! contact with
dough, kneading will be accomplished. Do not add
more than the maximum amount of flour specified or
a dry loaf will result.
Place dough in greased bowl, tllrning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Punch dough down and divide ii! half. Shape each
half into a loaf as directed on page 60. Place ill
greased 8_x4_x2_-inch baking pail. Cover. Let rise
in warm place, free from draft, about 1 hour, or until
doubled in bulk.
Bake at
400°Ffor 15
minutes. Reduce oven
temperature to
350°F
and bake 30 minutes longer.
Remove from pails immediately and cool on wire
racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 112 cal, 4 g pro, 19 g carb,
3 g fat, 2 mg chol, 146 mg sod.
63