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Blueberry Oat Bread
2 cups all-purpose
flour
1 cup rolled oats
1 cup sugar
1_ teaspoons baking
powder
teaspoon
baking soda
teaspoon salt
teaspoon allspice
cup low-fat milk
cup butter or
margarine, melted
1 tablespoon grated
orange peel
2 eggs
1_ cups fresh or
frozen blueberries
(not thawed)
Combine dry ingredients in mixer bowl. Add milk, butter,
orange peel, and eggs. Attach bowl and flat beater to
mixer. Turn to Stir Speed and mix about 30 seconds.
With spoon, gently stir in blueberries.
Spoon batter into 9x5x3-inch baking pan that has been
greased on the bottom only. Bake at 350"T for 55 to
65 minutes, or until toothpick inserted in center comes
out clean. Cool in pan 10 minutes. Remove from pan 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
3/_ cup low-fat milk
Y, cup sugar
1_/_ teaspoons salt
Y, cup butter or
margarine
2 packages active dry
yeast
7, cup warm water
(105_'F to 115_F)
3 eggs, room
temperature
5½-6½cups all-purpose
flour
Place milk, sugar, salt, and butter in small saucepan. Heat
over low heat until butter melts and sugar dissolves. Cool
to lukewarm.
Dissolve yeast in 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 minutes.
Continuing on Speed 2, add remaining flour, _ cup at a
time, and mix about 2 minutes, 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.
Coven Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Punch dough down and shape as desired for rolls or
coffee cakes.
* DoughHooksoldseparatelyfor model K4SS.
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