KitchenAid Classic Série Mode D'emploi page 69

WHOLE GRAIN WHEAT BREAD
YIEL D: 3 2 SERV I N GS ( 1 6 SLIC ES P ER LOA F)
1 ⁄ cup plus 1 tablespoon brown
3
sugar, divided
2 cups warm water (105°F
to 115°F)
2 packages active dry yeast
Dissolve 1 tablespoon brown sugar
in warm water in small bowl. Add
yeast and let mixture stand.
Place 4 cups flour, powdered milk,
1 ⁄ cup brown sugar, and salt in mixer
3
bowl. Attach bowl and dough hook
to mixer. Turn to Speed 2 and mix
about 15 seconds. Continuing on
Speed 2, gradually add yeast mixture
and oil to flour mixture and mix about
1 1 ⁄ minutes longer. Stop and scrape
2
bowl, if necessary.
Continuing on Speed 2, add
remaining flour, 1 ⁄ cup at a time,
2
and mix until dough clings to hook*
and cleans sides of bowl, about
2 minutes. 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 divide in half. Shape each half into a loaf as directed on
page 66. Place in greased 8
place, free from draft, about 1 hour, or until doubled in bulk.
Bake at 400°F for 15 minutes. Reduce oven temperature to 350°F and bake
30 minutes longer. Remove from pans immediately and cool on wire racks.
PER SERVING: ABOUT 112 CAL, 4 G PRO, 19 G CARB, 3 G FAT, 2 MG CHOL,
146 MG SOD
*Note: Dough may not form a ball on hook. However, as long as hook comes in contact with
dough, kneading will be accomplished. Do not add more than the maximum amount of flour
specified or a dry loaf will result.
5 to 6 cups whole wheat flour
3 ⁄ cup powdered milk
4
2 teaspoons salt
1 ⁄ cup oil
3
1 ⁄ 4 1 ⁄ 2 1 ⁄ -inch loaf pans. Cover. Let rise in warm
2 2 2
YEAST BREADS AND QUICK BREADS
67