Summer Vegetable Bread
Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Breads
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Vegetables -- julienned bell zucchini -- yellow sq 2 1/4 teaspoons Yeast 1 7/8 cups Bread flour 3/4 cup Whole wheat flour 3/4 cup Wheat bran 1 1/2 tablespoons Sugar 1 teaspoon Salt 1 1/2 tablespoons Oil 1 1/2 tablespoons Soy sauce 1 cup Water
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 1/8 c less water.
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