KitchenAid K45SSWH Instructions And Recipes Manual page 67

HONEYOATMEAL BREAD
l_ cups T_v_ter
cup honey
cup ma_mz'ine or butter
5_-6_ cups all-purpose flour
1 cup quid_ cuoking oats
2 ten,spoons salt
2 pacJ_Nes active clsy
,yeast
2 %,g:s
1 ef4g :_7_im
1 t_d_lespoon Iw_ter
()_m_eal
Place water, honey, and margarine in small
saucepan. Heat over low heat until mixture is vel\y
warm (120°F to 130°F).
Place 5 cups flour, oats, salt, and yeast in mixer
bowl. Attach bowl and dough hook to mixer. Turn to
Speed 2 and mix about 15 seconds. Continuing on
Speed 2, gradually add warm mixture to flour
mixture and mix about 1 minute. Add eggs and mix
abont 1 minute longer.
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 abont 2 minutes longer.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, fiee from draft, about
1 honr, or until doubled in bnlk.
Punch dough down and divide in half. Shape each
half into a loaf as directed on page 60. Place in
greased 8Ex4_x2_-inch baking pail. Cover.
Let
rise
in warm place, free from draft, abont 1 hour, or until
doubled in bnlk.
Beat egg white and water together with a fork. Brush
tops of loaves with mixture. Sprinkle with oatmeal.
Bake at
375°F
for 40 mintltes. Remove from pails
immediately and cool oil wire racks.
Yield: 32
servings
(16
slices per loaf).
Per serving:
About 134 cal, 4 g pro, 24 g carb,
3 g fat, 13 mg chol, 162 mg sod.
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