| 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>
A Message from our Provider:
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