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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 64. 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.
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