| 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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