Summer Vegetable Bread Abm
Yield
24 ozPrep
10 minCook
30 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
vegetables
julienned |
|
| 2 ¼ | teaspoons |
yeast, active dry
|
|
| 1 ⅞ | cups |
bread flour
|
|
| ¾ | cup |
whole-wheat flour
|
|
| ¾ | cup |
bran
|
|
| 1 ½ | tablespoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | tablespoons |
vegetable oil
|
|
| 1 ½ | tablespoons |
soy sauce, tamari
|
|
| 1 | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
vegetables
julienned |
|
| 11 | ml |
yeast, active dry
|
|
| 444 | ml |
bread flour
|
|
| 177 | ml |
whole-wheat flour
|
|
| 177 | ml |
bran
|
|
| 23 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 23 | ml |
vegetable oil
|
|
| 23 | ml |
soy sauce, tamari
|
|
| 237 | ml |
water
|
|
Directions
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 and humid weather, use ⅛ cup less water.
