Manual KitchenAid KSM7581 (page 22 of 92) (English, French, Spanish)

610914

Zoom out

Zoom in

1/92

Whole Grain Wheat Bread

1/3 cup plus 1 tbs

(95 mL)

brown sugar

2 cups (475 mL)

warm water

(105°F to 115°F

[40°C to 46°C])

2 packages active

dry yeast

5-6 cups (1.2 to 1.5 L)

whole-wheat flour

3/4 cup (175 mL)

powdered milk

2 tbs (30 mL) salt

1/3 cup (80 mL) oil

Dissolve 1 tbs (15 mL) brown sugar in warm water

in small bowl. Add yeast and let mixture stand.

Place 4 cups (945 mL) flour, powdered milk,

1/3 cup (80 mL) brown sugar, and salt in mixer 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 1-1/2 minutes longer. Stop and scrape

bowl, if necessary.

Continuing on Speed 2, add remaining flour, 1/2 cup

(120 mL) at a time, and mix about 2 minutes, or until

dough starts to clean sides of bowl. Knead on Speed

2 about 2 minutes longer.

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.

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 in the “Shaping a Loaf“

section. Place in greased 8-1/2 x 4-1/2 x 2-1/2"

(21.25 x 11.25 x 6.25 cm) baking pan. Cover. Let

rise in warm place, free from draft, about 1 hour,

or until doubled in bulk.

Bake at 400°F (200°C) for 15 minutes. Reduce

oven temperature to 350°F (180°C) and bake

20 to 30 minutes longer. Remove from pans

immediately and cool on wire racks.

Yield: 32 servings (16 slices per loaf).

Per serving: About 112 cal, 4 g protein, 19 g carb,

3 g fat, 2 mg chol, 146 mg sodium.

Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

Forumrules

To achieve meaningful questions, we apply the following rules:

First, read the manual;
Check if your question has been asked previously;
Try to ask your question as clearly as possible;
Did you already try to solve the problem? Please mention this;
Is your problem solved by a visitor then let him/her know in this forum;
To give a response to a question or answer, do not use this form but click on the button 'reply to this question';
Your question will be posted here and emailed to our subscribers. Therefore, avoid filling in personal details.

new questions and answers
new manuals

You will receive an email to register for one or both of the options.

Get your user manual by e-mail

Enter your email address to receive the manual of KitchenAid KSM7581 in the language / languages: English, French, Spanish as an attachment in your email.

The manual is 5,47 mb in size.

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.

Info

KitchenAid KSM7581 Manual

Product: