KitchenAid 400 用户手册
60
Vegetable Cheese Bread
2 packages active dry
yeast
1 cup (235 ml) warm
water (105°F to
115°F [40°C to
46°C])
115°F [40°C to
46°C])
2 cups (475 ml) whole
wheat flour
3-3
1
⁄
2
cups (710-830 ml)
all-purpose flour
all-purpose flour
2 tablespoons (30 ml)
sugar
2 teaspoons (10 ml)
salt
2 tablespoons (25 ml)
softened butter or
margarine
margarine
1 cup (235 ml) warm
low-fat milk (105°F
to 115°F [40°C to
46°C])
to 115°F [40°C to
46°C])
1
⁄
4
cup (60 ml) chopped
sun-dried tomatoes
sun-dried tomatoes
2 teaspoons (10 ml)
instant minced onion
2 teaspoons (10 ml)
dried parsley leaves
1
⁄
2
cup (120 ml)
shredded sharp
Cheddar cheese
shredded sharp
Cheddar cheese
Dissolve yeast in warm water in small bowl.
Set aside.
Set aside.
Combine whole wheat flour, 2 cups (475 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.
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, softened butter, and warm milk to flour
mixture and mix about 1
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.
Turn to Speed 2 and mix about 30 seconds.
Continuing on Speed 2, add remaining flour,
1
⁄
2
cup
(120 ml) 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.
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.
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 52. Place in
well-greased 8
half into a loaf as directed on page 52. Place in
well-greased 8
1
⁄
2
x4
1
⁄
2
x2
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.
45 to 60 minutes, or until doubled in bulk.
Bake at 375°F (191°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.)
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.
2 g fat, 2 mg chol, 160 mg sod.