| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Breads, Vegetables, Abm |
1 |
Loaf |
INGREDIENTS
| 2 |
tb |
Oil |
| 2 |
tb |
Honey |
| 1/2 |
c |
Cottage cheese |
| 1 |
c |
Grated carrot |
| 1 1/2 |
ts |
Dill weed |
| 1/2 |
ts |
Mustard |
| 1 |
ts |
Orange zest |
| 1 |
ts |
Salt |
| 2/3 |
c |
Whole wheat flour |
| 1 1/3 |
c |
Bread flour |
| 1 1/2 |
ts |
Reg. or quick-rising yeast |
INSTRUCTIONS
All ingredients should be at room temperature. Place in pan in order
suggested by machine's manual.
Because the moisture content of vegetables varies a lot, it is important to
watch the amount of liquid used. Do not add any extra liquid until the
machine has kneaded long enough to extract liquid from the vegetables. At
first, the dough appears dry, even crumbly, but it is easy to see the
vegetables begin to release their moisture and the dough ball form. If a
soft, round, slightly tacky ball has not formed near the end of kneading,
more liquid can be added one tablespoon at a time.
Posted by Jr Byers to the Fidonet Recipes echo 1-98
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 07, 98
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