Getting a little cheesy

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Warm, fresh bread always hits the spot. I’m a big fan of brown bread (not necessarily the healthy whole-wheat kind but the type that includes molasses) and usually stick to that recipe alone. But, since receiving a Kitchen Aid mixer this Christmas (yes!!), I’ve been exploring other recipes including this Vegetable Cheese Bread.

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Here’s what you need:

  • 2 packages active dry yeast (22 mL or 1.5 tablespoons)
  • 1 cup of warm water
  • 2 cups whole wheat flour
  • 3 to 3.5 cups of all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2 tablespoons softened butter
  • 1 cup warmed milk
  • 1/4 cup chopped sun-dried tomatoes
  • 2 teaspoons instant minced onion
  • 2 teaspoons dried parsley leaves
  • 1/2 cup sharp shredded cheddar cheese

If you have a Kitchen Aid  mixer, this is going to be  a whole lot easier because you no longer have to knead, something I hate so so much. My Dad used to punch the crap out of his dough — I could hear it from my bedroom. I don’t have quite the same enthusiasm unfortunately so the mixer has really helped my bread.

To start

1. Warm the milk in a saucepan over low to medium heat. In a small bowl add yeast to water and stir before setting aside.

2. In a bowl, mix whole wheat flour, two cups of the all-purpose, sugar and salt. If using a mixer, use the spiral dough hook and turn to speed two, mixing for about 30 seconds.

3. Gradually add yeast mixture, milk and butter. To soften butter, I just added it to the milk for 10 seconds or so. (In mixer, do this for 1.5 minutes. By hand, mix until everything is just mixed).

4. Add tomatoes, onion, parsley and cheese. (In mixer, it will take about 30 seconds to combine).

5. Continue on speed two and add the remaining flour and mix for about two minutes. Knead on the same speed for another two. (If kneading by hand, you’ll have to work the dough for 8-10 minutes).

6. Place in oiled bowl. Cover, in warm place, until doubled in bulk (usually one hour).

7. Separate dough and form loaves. Place into two oiled 8.5×4.5×2.5 inch pans. Cover and let rise for about an hour, until doubled in bulk again.

8. Place in preheated 375 oven for 40 minutes. Remove immediately from pan and place on wire rack —> enjoy!

Fun facts per slice:

Calories – 99, Protein – 3g, Carbohydrates – 18g, Fat – 2g, Cholesterol – 2mg, Sodium -160 mg.

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