63
Vegetable Cheese Bread
2 packages active dry
yeast
1 cup (250 mL) warm
water (105°F to
115°F [40°C to
46°C])
2 cups (500 mL)
whole wheat flour
3-3
1
⁄2 cups (750-875 mL)
all-purpose flour
2 tbs (25 mL) sugar
2 tsp (10 mL) salt
2 tbs (25 mL)
softened butter or
margarine
1 cup (250 mL) warm
low-fat milk (105°F
to 115°F [40°C to
46°C])
1
⁄4 cup (50 mL)
chopped sun-dried
tomatoes
2 tsp (10 mL) instant
minced onion
2 tsp (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 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 (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 well-greased 8
1
⁄2 x 4
1
⁄2 x 2
1
⁄2" (21 x 12
x 6 cm) baking pans. Cover. Let rise in warm
place, free from draft, 45 to 60 minutes, or until
doubled in bulk.
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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