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57
Vegetable Cheese Bread
2 packages active
dry yeast
1 cup warm water
(105°F to 115°F)
2 cups whole wheat
flour
3-3
1
⁄2 cups all-purpose
flour
2 tablespoons sugar
2 teaspoons salt
2 tablespoons butter
or margarine
1 cup warm low-fat
milk (105°F to 115°F)
1
⁄4 cup chopped
sun-dried tomatoes
2 teaspoons instant
minced onion
2 teaspoons 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 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 1
1
⁄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 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 49. Place in well-greased
8
1
⁄2x4
1
⁄2x2
1
⁄2-inch 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 pro, 18 g carb,
2 g fat, 2 mg chol, 160 mg sod.
* Dough Hook sold separately for model K4SS.
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