KitchenAid K45SSWH Instructions And Recipes Manual page 70

VEGETABLE CHEESEBREAD
2 pac_g*e_ active chy
yeast
1 cup T_rm T_ter
(lOS°Fro llS°F)
2 cups T_7_ole!_7_eat flour
3-3_ cup_
all-l)U_po_e
flour
2 tablesl_OOnS s_c.iar
2 teaspoons salt
2 tablespoons malgmrine
1 cup !_rm lo!_-[o_t milk
(105 'Fro 115 F)
cup ChOlq_edsun-dried
[Olllato_s
2 teaspoonsinstant
minced onion
2 teaspoons chJedparsley
leaves
cup shredded sha!p
(]heddar d_eese
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. Coiltiiluing on Speed 2, gradually
add yeast mixture, margarine, and warm milk to
flour mixture and mix about IE minutes. Stop and
scrape bowl. Add tomatoes, onion, parsley, and
cheese. Turn to Speed 2 and mix about 30 seconds.
Coiltinuiilg on Speed 2, add remaining flour, E cup
at a time and mix about 2 minutes, or tmtil 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 fl'om 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 G0. Place in
well-greased 8Ex45x2E-inch baking pans. Cover.
Let rise in warm place, flee fl'om draft, 45 to 60
minutes, or until doubled in bulk.
Bake at
375°Ffor 40
minutes. Remove from pans
immediately and cool on wire rack. (Loaves may
need to be released by ruiming 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.
68