KitchenAid 4-C Recipes & Instructions page 28

WHOLEGRAIN WHEAT
I
CHEDDAR CROWN LOAF
BREAD
21
/ 4
cups warm
3/4
cup powdered
water
milk
(105°F. to 1150F.)
1/4
cup plus 2
1 tablespoon
tablespoons
brown sugar
brown sugar
2 packages active 2 teaspoons salt
dry yeast
1%
cup plus 2
6
to
7
cups
tablespoons
wholegrain
liquid shortening
wheat flour
Dissolve 1 tablespoon brown sugar in water
and add yeast. Let mixture stand while you
prepare flour mixture.
Combine 5 cups flour, powdered milk, re-
maining brown sugar and salt in Bowl. At-
tach Bowl and Dough Hook. Turn to Speed 2
and mix 30 seconds. Stir yeast and water
mixture to dissolve yeast. While on Speed 2,
gradually add yeast and water to flour mix-
ture, about 30 seconds. Add liquid shorten-
ing and continue to mix 30 seconds longer.
Continuing on Speed 2, add remaining flour,
1/2 cup at a time, as needed. Mix until dough
clings to Hook, about 5 minutes.
When dough clings to Hook and cleanssides
of Bowl, knead on Speed 2 for 7 to 10 min-
utes longer or until dough is smooth and
elastic. Stop.
Place in greased bowl, turning to grease top.
Cover bowl and let rise in a slightly warm
oven (about 90°F.) for one hour, or until
doubled in bulk.
Punch dough down and divide in half.
Shape each section into a loaf and place in
buttere d* 8½X4%X21 /4-inch pans. Each
loaf may also be shaped into a round loaf.
Cover and place in a slightly warm oven
(about 90°F.) for 30 minutes, or until
doubled in bulk. Remove from oven. Bring
the temperature to 400°F. and bake bread
for 15 minutes. Reduce to 350°F. and bake 30
minutes longer. Remove bread from pans
immediately. Place on wire racks and butter
top of loaves.
Yield: 2 loaves
* Pans should be greased with butter, lard or
margarine; bread will stick to pans greased
with vegetable oil.
• 1/4 cups milk 1 cup shredded
1/2
cup water sharp Cheddar
3 tablespoons but-
cheese (1/4
ter or margarine
pound)
61/2
to 71/2 cups flour
Melted butter or
2 tablespoons
margarine
sugar
1/4 teaspoon cara-
1 tablespoon salt
way seed
2 packages active
(optional)
dry yeast
Combine milk, water and 3 tablespoons
margarine in a saucepan. Heat over low heat
until liquids are very warm (120°F. to
130°F.). Margarine does not need to melt.
Place 6 cups flour, sugar, salt and yeast in
Bowl. Attach Bowl and Dough Hook. Turn
to Speed 2 and mix about 1 minute. At
Speed 2, gradually add cheese, then warm
liquid mixturbout 30 seconds. Continue
to mix at Speed 2 until dough clings to
Hook, and starts to clean Bowl, about 3 to 5
minutes.
Continuing on Speed 2, add remaining flour,
¼ cup at a time, until dough loses stickiness,
clings to Hook and cleans sides of Bowl,
about 5 minutes. Knead on Speed 2 for 7
10 minutes longer or until dough is smooth
and elastic. Stop.
Place in greased 1w1, turning to grease top.
Cover; let rise in warm place, free from
draft, until doubled in bulk, about 40 min-
utes.
Punch dough down. Divide dough into 32
equal pieces. Shape each piece into a
smooth ball. Arrange 16 balls in a well-
greased 10-inch tube pan. Brush with melted
margarine and sprinkle with half of the
caraway seed. Arrange remaining balls of
dough on top. Brush with melted margarine
and sprinkle with remaining caraway seed.
Cover; let rise in warm place, free from
draft, until doubled in bulk, about 45 min-
utes.
Bake at 375°F. for 40 minutes, or until done.
Remove from pan and cool on wire rack.
Best served warm.
Yield: 1 large loaf
26