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Vegetable Cheese Bread
2 packages active dry
yeast
1 cup (250 mL) warm
water (105°F to
115° F [40° C to
46° C])
2 cups (500 mL) whole
wheat flour
3-3
1
⁄2 cups (750-875 mL)
all-purpose flour
2 tablespoons (30 mL)
sugar
2 teaspoons (10 mL)
salt
2 tablespoons (30 mL)
butter or margarine
1 cup (250 mL) warm
low-fat milk (105° F
to 115° F [40° C to
46° C])
1
⁄4 cup (50 mL) chopped
sun-dried tomatoes
2 teaspoons (10 mL)
instant minced onion
2 teaspoons (10 mL)
dried parsley leaves
1
⁄
2 cup (125 mL)
shredded sharp
Cheddar cheese
Dissolve yeast in warm water in small bowl. Set
aside.
Combine whole wheat flour, 2 cups (500 mL)
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 (125 mL) 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 48. Place in
well-greased 8
1
⁄2x4
1
⁄2x2
1
⁄2-inch (21x12x6-cm) baking
pans. Cover. Let rise in warm place, free from draft,
45 to 60 minutes, or until doubled in bulk.
Bake at 375°F (190°C) 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.