| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Bread machi, Bread maili |
1 |
Servings |
INGREDIENTS
|
|
-1 lb pound loaf:; 1.5 lb loaf: |
| 1 1/2 |
ts |
Active dry yeast; 2 teaspoons |
| 2 |
c |
Whole wheat flour; 3 cups |
|
|
(or mixed with flour) |
| 1 1/2 |
tb |
Gluten ; 2 tablespoons |
| 1 |
ts |
Salt; 1 1/2 teaspoons |
| 1/2 |
ts |
Dried oregano; 1 teaspoon |
|
pn |
Cayenne pepper; 1/8 teaspoon |
| 1/2 |
c |
Water; 3/4 cup or 2% milk |
| 1 |
tb |
Honey; 1 1/2 tablespoons |
| 2 |
ts |
Minced dried onion; 1 tablespoons |
| 1/3 |
c |
Cooked vegetables, pureed; 1/2 cup |
|
|
Carrots, broccoli, peas |
|
|
Or corn |
|
|
Optional: |
| 1/4 |
ts |
Liquid lecithin; 1/2 teaspoon |
|
|
If I want a higher loaf, I usually lower the |
|
|
salt. I found no need for gluten in this loaf. |
|
|
fresh to 1 dried conversions Finely chop or |
|
|
process fresh herbs in mill, processor or blender. |
|
|
I have used basil or dill with wonderful results. |
|
|
scallion (don't forget the stems), or white onions. |
|
|
Be aware fresh ones might affect the shelf life of |
|
|
this loaf. I never have any left over after the |
|
|
sandwich mentioned above. Makes my mouth water! |
|
|
I have use the dried minced onion flakes. You |
|
|
get a slight crunchy texture. |
|
|
a "colored" bread…but a "confetti bread". The |
|
|
pretty flecks of a fine dice broccoli/carrot and/ |
|
|
or corn is sooooooo pretty. I carefully drain |
|
|
the vegetables and pat very dry. I then carefully |
|
|
dice them down in the processor to look like |
|
|
confetti bits. You could use all green vegies, |
|
|
cabbage or a fine chopped fresh spinach leaf. |
|
|
be aware of your storage desires. The puree would |
|
|
last one or two days longer, I am sure. |
|
|
in this application. In health applications it |
|
|
works on cholesterol and helps to break down fat |
|
|
and stimulate bile secretion for your liver. You |
|
|
can buy capsules in your local food chain in the |
|
|
vitamin section, or use granuals. Both will work. |
|
|
And, of coarse, there's the health food stores. |
INSTRUCTIONS
Put all ingredients in machine according to your manufacturer's
specifications. Select Basic Bread Cycle, light crust. Be
sure the vegetables are cooled.
Watch the water content on the vegetables for this one so that your dough
is not too wet. You simply check the dough after the machine has been on,
at about the 5 minute level. If the dough is too loose and wet, add more
flour, a tablespoon at a time, until it pulls from the side and lumps more
firm and smooth like it should. Not a loaf recommended for the first time
user.
This is one recipe I have really played with; and, with happy
results. It makes a great vegetable sandwich; a lovely compliment
for soups, stews, or little teas sandwiches spreach with cream
cheese and fresh dill/olive slice garnish. Play with this one...
some suggestions follow:
*gluten additive helps from dough elasticity I don't use this.
**oregano, dried I love fresh herbs and personally use the 2
***onion, dry mince I love fresh onions. I normally use fine chopped
****vegetable puree To be honest this I have not done. I did not want
*****Lecithin I have never added this. It acts as a
preservative
>From: Katie E Green <kgreen@u.washington.edu>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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