Recipe - Veggie Wheat Loaf

1 pound pound loaf:; 1.5 lb
loaf:
1 One half teaspoon Active dry yeast; 2
teaspoons
2 cup Whole wheat flour; 3 cups
(or mixed with flour)
1 One half tablespoon Gluten ; 2 tablespoons
1 teaspoon Salt; 1 One half teaspoons
One half teaspoon Dried oregano; 1 teaspoon
pn Cayenne pepper; 1/8 teaspoon
One half cup Water; Three fourths cup
or 2% milk
1 tablespoon Honey; 1 One half tablespoons
2 teaspoon Minced dried onion; 1
tablespoons
1/3 cup Cooked vegetables, pureed;
One half cup
Carrots, broccoli, peas
Or corn
Optional:
One fourth teaspoon Liquid lecithin; 1/2
teaspoon

Put all ingredients in machine according to your manufacturer's
specifications. Select Basic Bread Cycle, light crust. Be
sure the vegetables are cooled.

Watch the water content on the vegetables for this one so that your dough
is not too wet. You simply check the dough after the machine has been on,
at about the 5 minute level. If the dough is too loose and wet, add more
flour, a tablespoon at a time, until it pulls from the side and lumps more
firm and smooth like it should. Not a loaf recommended for the first time

user.

This is one recipe I have really played with; and, with happy
results. It makes a great vegetable sandwich; a lovely compliment
for soups, stews, or little teas sandwiches spreach with cream
cheese and fresh dill/olive slice garnish. Play with this one...
some suggestions follow:

*gluten additive helps from dough elasticity I don't use this.
If I want a higher loaf, I usually lower the
salt. I found no need for gluten in this loaf.

**oregano, dried I love fresh herbs and personally use the 2
fresh to 1 dried conversions Finely chop or
process fresh herbs in mill, processor or blender.
I have used basil or dill with wonderful results.
***onion, dry mince I love fresh onions. I normally use fine chopped
scallion (don't forget the stems), or white onions.
Be aware fresh ones might affect the shelf life of
this loaf. I never have any left over after the
sandwich mentioned above. Makes my mouth water!
I have use the dried minced onion flakes. You
get a slight crunchy texture.

****vegetable puree To be honest this I have not done. I did not want
a "colored" bread...but a "confetti bread". The
pretty flecks of a fine dice broccoli/carrot and/
or corn is sooooooo pretty. I carefully drain
the vegetables and pat very dry. I then carefully
dice them down in the processor to look like
confetti bits. You could use all green vegies,
cabbage or a fine chopped fresh spinach leaf.
be aware of your storage desires. The puree would
last one or two days longer, I am sure.

*****Lecithin I have never added this. It acts as a
preservative
in this application. In health applications it
works on cholesterol and helps to break down fat
and stimulate bile secretion for your liver. You
can buy capsules in your local food chain in the
vitamin section, or use granuals. Both will work.
And, of coarse, there's the health food stores.

From: Katie E Green kgreen@u.washington.edu
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe