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
2tbs (25 mL) sugar
2tsp (10 mL) salt
2tbs (25 mL) softened butter or margarine
1cup (250 mL) warm
1⁄4 cup (50 mL) chopped
2tsp (10 mL) instant minced onion
2tsp (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 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 (125 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 in “Shaping a Loaf.” Place in
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 protein, 18 g carb, 2 g fat, 2 mg chol, 160 mg sodium.
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