| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Breads, Vegetables, Abm |
1 |
Loaf |
INGREDIENTS
| 1/4 |
c |
Water |
| 4 |
tb |
Oil |
| 1 |
|
Egg white |
| 1 |
ts |
Lemon juice |
| 2/3 |
c |
Cheddar cheese, grated |
| 3 |
tb |
Green onion |
| 1/2 |
c |
Broccoli, chopped |
| 1/2 |
c |
Cauliflower, chopped |
| 1/2 |
ts |
Lemon-pepper seasoning |
| 2 |
c |
Bread flour |
| 1 1/2 |
ts |
Reg. or quick-rising yeast |
INSTRUCTIONS
All ingredients should be at room temperature. Place in pan in order
suggested by machine's manual.
Because the moisture content of vegetables varies a lot, it is
important to watch the amount of liquid used. Do not add any extra
liquid until the machine has kneaded long enough to extract liquid
from the vegetables. At first, the dough appears dry, even crumbly,
but it is easy to see the vegetables begin to release their moisture
and the dough ball form. If a soft, round, slightly tacky ball has
not formed near the end of kneading, more liquid can be added one
tablespoon at a time.
Posted by Jr Byers to the Fidonet Recipes echo 1-98
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep
07, 98
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