Idiomas disponibles
Idiomas disponibles
Honey Wheat
Bread
2/, cup (160 m/) milk
cup (80 m/) water
3 tablespoons (45 ml)
butter or margarine,
cut into pieces
3 tablespoons (45 ml)
honey
1 package active dry
yeast
1_ cups (355 ml)
aft-purpose flour
1_ cups (355 ml)
whole wheat flour
Y_ cup (175 m/) walnut
halves or pieces
cup (60 ml) wheat
germ
1 teaspoon (5 ml) salt
1 teaspoon (5 ml)
melted butter or
margarine, if desired
1 teaspoon (5 ml)
wheat germ, if
desired
Combine milk, water, 3 tablespoons (45 ml) butter, and
honey in small saucepan. Heat over low heat until warm,
105°F (40.5°C) to 115°F(46.1°C). Stir in yeast to dissolve.
Set aside.
Position dough blade in work bowl. Add all-purpose flour,
whole wheat flour, nuts, _Acup (60 ml) wheat germ, and
salt. Processabout 10 seconds; scrape sides of bowl.
Process until mixed, about 10 seconds, scraping sides of
bowl if necessary. With processor running, slowly add
yeast mixture through the small feed tube. Process 1 to
1_Aminutes; dough will form a slightly sticky ball.
Remove dough to greased bowl, turning dough to grease
all sides. Cover; let rise in warm place until double in size,
about 45 to 60 minutes.
Punch dough down. Shape into a loaf and place in
greased 8_x_ x 4_x_ x 2_/2-inch(21.25 x 11.25 x 6.25 cm) loaf
pan. Cover; let rise in warm place until double in size,
45 to 60 minutes. If desired, brush with melted butter
and sprinkle with wheat germ.
Bake at 375°F (191°C) for 30 to 40 minutes, or until loaf
is brown and sounds hollow when tapped. Cool on wire
rack.
Yield: 1 loaf (12 servings).
Per Serving: About 200 cal, 6 g pro, 29 g carb,
8 g total fat, 2.5 g sat fat, 10 mg chol, 200 mg sod.
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