| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | German | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Water reserved from steamed asparagus (or other vegetable), cooled |
| 1 1/2 | tb | Vegetable oil |
| 1 1/2 | tb | Honey |
| 1/2 | ts | Salt |
| 1 | tb | Dried vegetable flakes |
| 2 1/4 | c | Bread flour |
| 1 1/2 | ts | Yeast |
INSTRUCTIONS
I had very good luck today adapting a white bread recipe from "The Bread Machine Cookbook II" by Donna German. I had steamed some wonderful fresh asparagus last night and wanted to make use of the greenish steaming water. I let it cool and used it for the water in the original recipe, plus added about a tablespoon of dried vegetable flakes. The bread got rave reviews at breakfast today. even my 6-year-old son, who normally finds flecks of anything in his food highly suspicious, said it was delicious. This recipe is for a "medium" loaf. It rises very nicely and made a light, sweet crust. Add all ingredients in order listed above. Be careful to avoid letting yeast get wet if you are using a timer for overnight baking. Posted to TNT ~ Prodigy's Recipe Exchange Newsletter by Paradise~Manifest <ausetkmt@concentric.net> on Aug 11, 1997
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