KitchenAid 4KSMC50S manual Vegetable Cheese Bread, Tablespoons 30 mL sugar Teaspoons 10 mL salt

Vegetable Cheese Bread

2packages active dry yeast

1cup (250 mL) warm water (105°F to 115° F [40° C to 46° C])

2cups (500 mL) whole wheat flour

3-31⁄2cups (750-875 mL) all-purpose flour

2tablespoons (30 mL) sugar

2teaspoons (10 mL) salt

2tablespoons (30 mL) butter or margarine

1cup (250 mL) warm low-fat milk (105° F to 115° F [40° C to 46° C])

1⁄4 cup (50 mL) chopped sun-dried tomatoes

2teaspoons (10 mL) instant minced onion

2teaspoons (10 mL) dried parsley leaves

1⁄2 cup (125 mL) shredded sharp Cheddar cheese

Dissolve yeast in warm water in small bowl. Set aside.

Combine whole wheat flour, 2 cups (500 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, butter, and warm milk to flour mixture and mix about 11⁄2 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, 1⁄2 cup (125 mL) 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. 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 48. 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 (190°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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