KitchenAid KSM90PS Instruction and Recipe Booklet - Page 70
Vegetable Cheese Bread
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ķĸ ሑሑሑሑVሑEሑGሑ ETሑAሑBLሑEሑCᇺHሑEሑ ESሑEሑBሑRሑ EAሑDሑሑሑሑ 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 margarine 1 cup warm low-fat milk (105°F to 115°F) ⁄14 cup chopped sun-dried tomatoes 2 teaspoons instant minced onion 2 teaspoons dried parsley leaves ⁄12 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 dough hook to mixer. Turn to Speed 2 and mix about 30 seconds. Continuing on Speed 2, gradually add yeast mixture, margarine, 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 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 60. Place in well-greased 81⁄2x41⁄2x21⁄2-inch 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. (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. 68
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