| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Breads | 24 | Servings | |
INGREDIENTS
| 3/4 | c | Water; boiling |
| 1/2 | c | Bulgur |
| 1/2 | tb | Parsley |
| 1/2 | tb | Onions, dried minced |
| 1/2 | ts | Mint leaves |
| 1/2 | tb | Yeast |
| 3 | c | Flour, bread |
| 2 | tb | Sugar |
| 1/2 | tb | Salt |
| 1 | Eggs | |
| 1 | tb | Oil, olive |
| 3/4 | c | Water; warm |
| 1/4 | c | Olives, black, chopped |
| 1/4 | c | Apricots, dried; chopped |
INSTRUCTIONS
TABOULI PLACE IN BREADMAKER ADD AT BEEP Add boiling water to other tabouli ingredients and mix well; allow to cool to lukewarm. (In hot and humid weather, use 1/8 c less water.) Bring other ingredients to room temperature and add to breadmaker, in order. Add lukewarm tabouli mixture. Set baking control at 11 o'clock. Select "white bread" and push Start. Add olives and apricots at beep, 88 minutes into cycle. Posted to Digest bread-bakers.v096.n052 Date: Mon, 28 Oct 96 14:36:29 EST From: "BrownleeS" <BrownleeS@dsmo.com>
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