Summer vegetable bread abm
24 Oz
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Vegetables; julienned bell pepper, zucchini, yellow sq |
| 2¼ | teaspoon | Yeast |
| 1⅞ | cup | Bread flour |
| ¾ | cup | Whole wheat flour |
| ¾ | cup | Wheat bran |
| 1½ | tablespoon | Sugar |
| 1 | teaspoon | Salt |
| 1½ | tablespoon | Oil |
| 1½ | tablespoon | Soy sauce |
| 1 | cup | Water |
Directions
BEST BREADMACHINE COOKBK EVE
Cut vegetables by hand or food processor 30 minutes in advance. Drain on paper towels or in colander. Bring all ingredients except vegetables to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start. Add vegetables at beep.
When squash comes into season, this vegetable bread can make use of it immediately, for consuming that day, or the bread can be frozen.
In hot & humid weather, use ⅛ c less water.
Tested in DAK R2D2. Sylvia's comments: MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes