KITCHENAID 9706634D - Manual (Page 56)

56
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, see “Shaping a Loaf”
section. Place in well-greased 8
1 ⁄
2
x 4 1 ⁄
2
x 2 1 ⁄
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.