60
Vegetable Cheese Bread
2packages active dry
yeast
1cup (235 ml) warm
water (105°F to
115°F [40°C to
46°C])
2cups (475 ml) whole
wheat flour
3-31⁄2cups (710-830 ml)
all-purpose flour
2tablespoons (30 ml)
sugar
2teaspoons (10 ml)
salt
2tablespoons (25 ml)
softened butter or
margarine
1cup (235 ml) warm
low-fat milk (105°F
to 115°F [40°C to
46°C])
1⁄4cup (60 ml) chopped
sun-dried tomatoes
2teaspoons (10 ml)
instant minced onion
2teaspoons (10 ml)
dried parsley leaves
1⁄2cup (120 ml)
shredded sharp
Cheddar cheese
Dissolve yeast in warm water in small bowl.
Set aside.
Combine whole wheat flour, 2 cups (475 ml)
all-purpose flour, sugar, and salt in mixer bowl.
Attach bowl and dough hook to mixer. Turn to
Speed 2 and mix about 30 seconds.
Continuing on Speed 2, gradually add yeast
mixture, softened butter, and warm milk to flour
mixture and mix about 11⁄2minutes. Stop and scrape
bowl. Add tomatoes, onion, parsley, and cheese.
Turn to Speed 2 and mix about 30 seconds.
Continuing on Speed 2, add remaining flour, 1⁄2cup
(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.
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 on page 52. Place in
well-greased 81⁄2x41⁄2x21⁄2-inch (21x12x6-cm) baking
pans. Cover. Let rise in warm place, free from draft,
45 to 60 minutes, or until doubled in bulk.
Bake at 375°F (191°C) for 40 minutes. Remove from
pans immediately and cool on wire rack. (NOTE:
Loaves may need to be released by running a knife
around edges of pans.)
Yield: 32 servings (16 slices per loaf).
Per serving: About 99 cal, 3 g pro, 18 g carb,
2 g fat, 2 mg chol, 160 mg sod.