63
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
softened 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 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
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 on page 55. 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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