| 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.
A Message from our Provider:
“If God is your Copilot – swap seats!”