KitchenAid KP26M1XDP Use & Care Guide - Page 65

Vegetable Cheese Bread 2 packages active dry yeast 1 cup warm water (105°F to 115°F) 2 cups whole-wheat flour 3-31⁄2 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 sundried 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 11⁄2 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 in the "Shaping a Loaf" section. Place in well-greased 81⁄2 x 41⁄2 x 21⁄2" 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 protein, 18 g carb, 2 g fat, 2 mg chol, 160 mg sodium. 65