KitchenAid 9708307C manual Vegetable Cheese Bread

Vegetable Cheese Bread

2packages active dry yeast

1cup warm water (105°F to 115°F)

2cups whole-wheat flour

3-31⁄2cups all-purpose flour

2tablespoons sugar

2teaspoons salt

2tablespoons softened butter or margarine

1cup warm low-fat milk (105°F to 115°F)

1⁄4 cup chopped sun-

dried tomatoes

2teaspoons instant minced onion

2teaspoons dried parsley leaves

1⁄2 cup shredded sharp Cheddar cheese

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

Combine whole-wheat flour, 2 cups all-purpose flour, sugar, and salt in mixer bowl. Attach bowl and PowerKnead™ Spiral 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 11⁄2 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 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 in the “Shaping a Loaf” section. Place in well-greased 81⁄2 x 41⁄2 x

21⁄2" baking pans. Cover. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk.

Bake at 375°F 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 protein, 18 g carb, 2 g fat, 2 mg chol, 160 mg sodium.

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