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

3-312cups (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])

14 cup (60 ml) chopped sun-dried tomatoes

2teaspoons (10 ml) instant minced onion

2teaspoons (10 ml) dried parsley leaves

12 cup (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 112 minutes. 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, 12 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.

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 812x412x212-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.

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KitchenAid 400 manual Vegetable Cheese Bread