| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 1 | servings | ||
INGREDIENTS
| 2/3 | c | Water |
| 1 | One-inch wedge cabbage | |
| 1 | Four-inch piece carrot | |
| 2 | c | Whole wheat flour |
| 4 | ts | Wheat gluten |
| 1 | ts | Yeast |
| 1/2 | ts | Salt |
| 1 | tb | Lecithin granules OR vegetable oil |
| 1 | c | Water |
| 1 | One & one-half inch wedge cabbage | |
| 1 | Six-inch piece carrot | |
| 3 | c | Whole wheat flour |
| 1 1/2 | tb | Wheat gluten |
| 1 1/2 | ts | Yeast |
| 3/4 | ts | Salt |
| 1 1/2 | tb | Lecithin granules OR vegetable oil |
INSTRUCTIONS
FOR 1-POUND FOR 1-1/2-POUND Put the water, cabbage and carrot in a blender and process for 1 minute or until vegetables are completely pulverized. Then put this mixture and the remaining ingredients in the machine's bread pan and turn the machine on a regular cycle for the size loaf. DESCRIPTION: Soft and moist, this bread is also super-nutritious. Sugars naturally present in the carrots and cabbage feed the yeast, eliminating the need for added sugar. A 1-pound loaf makes twelve 1.4-ounce slices, and a 1+1/2-pound loaf makes eighteen slices. [PER SERVING: 79 cals, 0.9g fat, 92mg sodium, 3.2g protein, 2.7g fiber] Posted to EAT-LF Digest by Angie Phillips <nbe@flash.net> on Aug 28, 1998, converted by MM_Buster v2.0l.
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