KITCHENAID KSMc50 - Manual (Page 59)

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 ⁄
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, ⁄
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
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 ⁄
2
x4 ⁄
2
x2 ⁄
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 (6 slices per loaf).
Per serving: About 99 cal, 3 g pro, 8 g carb,
2 g fat, 2 mg chol, 60 mg sod.
* Dough Hook sold separately for model K4SS.