BOWL-LIFT STAND MIXER BATTEUR À BOL AMOVIBLE ... - QVC.com
BOWL-LIFT STAND MIXER BATTEUR À BOL AMOVIBLE ... - QVC.com
BOWL-LIFT STAND MIXER BATTEUR À BOL AMOVIBLE ... - QVC.com
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WHOLE GRAIN WHEAT BREAD<br />
ENGLISH<br />
1<br />
⁄3 cup plus 1<br />
tablespoon (95 ml)<br />
brown sugar<br />
2 cups (475 ml)<br />
warm water<br />
(105°F to 115°F<br />
[40°C to 46°C])<br />
2 packages active<br />
dry yeast<br />
5-6 cups (1.2 to 1.5 L)<br />
whole wheat flour<br />
3<br />
⁄4 cup (175 ml)<br />
powdered milk<br />
2 teaspoons (10 ml)<br />
salt<br />
1<br />
⁄3 cup (80 ml) oil<br />
Dissolve 1 tablespoon (15 ml) brown sugar in<br />
warm water in small bowl. Add yeast and let<br />
mixture stand.<br />
Place 4 cups (945 ml) flour, powdered milk,<br />
1<br />
⁄3 cup (80 ml) brown sugar, and salt in mixer<br />
bowl. Attach bowl and dough hook to mixer. Turn<br />
to Speed 2 and mix about 15 seconds. Continuing<br />
on Speed 2, gradually add yeast mixture and oil to<br />
flour mixture and mix about 1 1 ⁄2 minutes longer.<br />
Stop and scrape bowl, if necessary.<br />
Continuing on Speed 2, add remaining flour,<br />
1<br />
⁄2 cup (120 ml) at a time, and mix about<br />
2 minutes, or until dough starts to clean sides of<br />
bowl. Knead on Speed 2 about 2 minutes longer.<br />
NOTE: Dough may not form a ball on hook.<br />
However, as long as hook <strong>com</strong>es in contact<br />
with dough, kneading will be ac<strong>com</strong>plished.<br />
Do not add more than the maximum amount<br />
of flour specified or a dry loaf will result.<br />
Place dough in greased bowl, turning to grease<br />
top. Cover. Let rise in warm place, free from<br />
draft, about 1 hour, or until doubled in bulk.<br />
Punch dough down and divide in half.<br />
Shape each half into a loaf as directed on<br />
page 39. Place in greased 8 1 ⁄2x4 1 ⁄2x2 1 ⁄2-inch<br />
(21.25x11.25x6.25-cm) baking pan. Cover. Let<br />
rise in warm place, free from draft, about<br />
1 hour, or until doubled in bulk.<br />
Bake at 400°F (200°C) for 15 minutes. Reduce<br />
oven temperature to 350°F (180°C) and bake<br />
20 to 30 minutes longer. Remove from pans<br />
immediately and cool on wire racks.<br />
Yield: 32 servings (16 slices per loaf).<br />
Per serving: About 112 cal, 4 g pro, 19 g carb,<br />
3 g fat, 2 mg chol, 146 mg sod.<br />
30<br />
30