Yield: 1 Servings
|¾ cup||Water reserved from steamed asparagus (or other vegetable), cooled|
|1½ tablespoon||Vegetable oil|
|1 tablespoon||Dried vegetable flakes|
|2¼ cup||Bread flour|
I had very good luck today adapting a white bread recipe from "The Bread Machine Cookbook II" by Donna German. I had steamed some wonderful fresh asparagus last night and wanted to make use of the greenish steaming water.
I let it cool and used it for the water in the original recipe, plus added about a tablespoon of dried vegetable flakes. The bread got rave reviews at breakfast today. even my 6-year-old son, who normally finds flecks of anything in his food highly suspicious, said it was delicious. This recipe is for a "medium" loaf. It rises very nicely and made a light, sweet crust.
Add all ingredients in order listed above. Be careful to avoid letting yeast get wet if you are using a timer for overnight baking. Posted to TNT ~ Prodigy's Recipe Exchange Newsletter by Paradise~Manifest <ausetkmt@...> on Aug 11, 1997