Ratatouille bread abm

Yield: 24 Ounces

Measure Ingredient
⅓ cup Summer squash, chopped
⅓ cup Zucchini, chopped
⅓ cup Bell peppers, chopped
3 tablespoons Olive oil
2 \N Plum tomatoes
2 \N Garlic cloves, crushed
2¼ teaspoon Yeast
3 cups Bread flour
⅓ cup Wheat bran
½ tablespoon Sugar
½ tablespoon Salt
1½ tablespoon Chopped fresh basil
¾ cup Water; warm


Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start.

In hot & humid weather, use ⅛ c less water.

This bread makes a wonderful cold steak or grilled lamb sandwich.

Tested in DAK R2D2. Sylvia's comments: MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes

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