Veggie Cheddar Bread
Makes 2 loaves
You can serve this nutritious bread as part of a main meal or slice it and share it for happy and wholesome snacking.
2 cups all-purpose flour
2 cups whole wheat flour
1 cup corn flake crumbs
2 teaspoons sugar
1 envelope Fleischmann’s RapidRise Yeast
1 tablespoon salt
1-2/3 cups milk
1 cup plus 1 tablespoon water (120º F)
2 tablespoons canola oil
1 egg, beaten
1-2/3 cups extra-sharp cheddar cheese
1/3 cup finely chopped onions
1/3 cup grated carrots
Grated extra-sharp cheddar cheese to taste for topping
Bacon bits to taste for topping
Stir together all-purpose and whole wheat flours. In a large bowl, combine 2 cups fo the flour mixture witht corn flake crumbs, sugar, undissolved yeast and salt. In a saucepan, heat the milk, water, and oil to 120ºF. Add beaten egg.
Add the warm liquids to dry ingredients. Mix for 2 minutes. Add enough of the remaining flour to form a soft dough. Knead on lightly floured surface for at least 10 minutes, or until the dough springs back when pressed lightly. Flatten dough to about 3/4 inch thick and add cheese, onions and carrots. Knead again, adding flour if necessary, for 5 minutes or until dough is smooth. Rest for 10 minutes.
Divide dough to make 2 loaves. Put them on a greased baking sheet. Cover, let rise in a warm, draft-free place until doubled in size (about 40 minutes).
Make a few shallow diagonal slits (or squares) on the surface of each before baking in preheated 400ºF oven for 25 minutes or until done (interior temperature of 185ºF). If desired, top with grated cheddar and bacon bits and return to oven for 1 minute. Remove from baking sheet and let cool on wire racks.
Serving Size 1 Slice (50g)
Servings Per Container About 32
Calories from Fat 30
Total Fat 3.5g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrate 15g
Dietary Fiber 1g