Tabouli bread abm
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Water; boiling |
| ½ | cup | Bulgur |
| ½ | tablespoon | Parsley |
| ½ | tablespoon | Yeast |
| 3 | cups | Flour, bread |
| 2 | tablespoons | Sugar |
| ½ | tablespoon | Salt |
| ¼ | cup | Olives, black, chopped |
| ½ | tablespoon | Onions, dried minced |
| ½ | teaspoon | Mint leaves |
| 1 | Eggs | |
| 1 | tablespoon | Oil, olive |
| ¾ | cup | Water; warm |
| ¼ | cup | Apricots, dried; chopped |
Directions
TABOULI
PLACE IN BREADMAKER
ADD AT BEEP
Add boiling water to other tabouli ingredients and mix well; allow to cool to lukewarm. (In hot and humid weather, use ⅛ c less water.) Bring other ingredients to room temperature and add to breadmaker, in order. Add lukewarm taboli mixture. Set baking control at 11 o'clock. Select "white bread" and push Start.
Add olives and apricots at beep, 88 minutes into cycle.