KitchenAid KP50PS Instructions And Recipes Manual page 56

2 packages active dry
yeast
1 cup warm water
(105°F to 115°F)
2 cups whole wheat
flour
3-3 1 ⁄ cups all-purpose
2
flour
2 tablespoons sugar
2 teaspoons salt
2 tablespoons butter
or margarine
1 cup warm low-fat
milk (105°F to 115°F)
1 ⁄ cup chopped sun-
4
dried tomatoes
2 teaspoons instant
minced onion
2 teaspoons dried
parsley leaves
⁄ cup shredded sharp
1
2
Cheddar cheese
Vegetable Cheese Bread
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
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,
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 46. Place in
well-greased 8
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.
1 ⁄ x4 1 ⁄ x2 1 ⁄ -inch baking pans. Cover. Let
2 2 2
54
1 ⁄ minutes. Stop
2
1 ⁄ cup
2