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KitchenAid K45SSWH Instructions And Recipes Manual page 71

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BLUEBERRY OATBREAD
2 cupsallTm_pose flour
1 cup rolled oats
1 cup s_*ar
1_
teaspoons
baMng
l_wder
teaspoon baking
_ocla
teaspoon salt
teaspoon allspice
cup low4+_t milk
cup margarine or
butte_; melted
1 tablespoon &5_ted
orange peel
2 eggs
1_ CUl)_ fi'e_hor
[J'oTe!l
bJuebeFlJes
(.ottha.ecO
Combine dry ingredients in mixer bowl. Add milk,
margarine, orange peel, and eggs. Attach howl and
flat beater to mixer. Turn to Stir Speed and mix
about 30 seconds. VVithspoon, gently stir in
blueberries.
Spoon batter into 9xSx3-inch
baking pail that has
been greased
oil the bottom only. Bake at
350°F
for
55 to 65 minutes,
or until toothpick
inserted
in
center comes ant clean. Cool in pail 10 minutes.
Remove fi'om pail and cool completely
on wire rack.
Yield: 16 servings (16 slices per loaf).
Per serving: About 196 cal, 3 g pro, 31 g carb,
7 g fat, 27 mg chol, 177 mg sod.
BASIC SWEET DOUGH
cup low4+_tmilk
cup s_(g*ar
11/44 t easl)OOnssalt
cup ma_£(arDe or butter
2 l)a&_\ges active &_y
,yeast
cup !_>_wm !_>_ffer
(105°£ `to 115°£ ` )
3 eggs. room te¢_Ne¢7_ture
5g-6_ cups all-l_Urposeflo_u"
Place milk, sugar, salt, and margarine
in sinall
saucepan.
Heat over low heat until margarine
melts
and sugar dissolves.
Cool to lukewarm.
Dissolve yeast ill warm water in warmed mixer bowl.
Add lukewarm milk mixture, eggs, and 5 cups flour.
Attach bowl and dough hook to mixer. Turn to
Speed 2 and mix about 2 inintltes.
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.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, flee fi'om draft, about
1 hour, or until doubled ill bulk.
Use dough for rolls (see page 70, Cinnalnon Swirl
Rounds) or coffee cakes. Follow baking instructions
per roll or coffee cake recipe.
69

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