Summer Vegetable Bread Abm

This bread machine loaf is built to use up summer garden vegetables, especially squash. Julienned vegetables get added at the beep cycle, folding into a dough made from bread flour, whole wheat flour, and bran with a splash of soy sauce for a savory, umami undertone you won’t find in typical sandwich bread.

The three-grain combination of bread flour, whole wheat, and bran gives this loaf real substance. Bread flour provides the gluten structure for a good rise, whole wheat adds nuttiness, and bran contributes fiber and a slightly rough, rustic texture. Soy sauce darkens the crumb and adds a salty depth that complements the mild sweetness of summer vegetables.

Cutting and draining the vegetables 30 minutes before adding them is key. Fresh-cut squash and other summer vegetables hold a lot of moisture, and that extra water in the dough will throw off the flour ratio and make the bread gummy.

Kitchen Tips

• Drain the julienned vegetables thoroughly on paper towels. Press them gently to remove excess moisture before the beep adds them to the dough.
• In hot, humid weather, reduce the water by ⅛ cup. Flour absorbs ambient moisture and the dough will be too wet otherwise.
• Bring all ingredients to room temperature before adding. Cold ingredients slow the yeast and give an uneven rise.
• This bread freezes well. Slice before freezing so you can pull out individual pieces as needed.

Variations

• Zucchini and herb: Use shredded zucchini with a tablespoon of dried Italian herbs for a more Mediterranean loaf.
• Cheese vegetable: Add a handful of shredded cheddar at the beep along with the vegetables for a savory cheese-and-veggie bread.